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Ginger Chicken Soup With Vegetables
- 2 tablespoons olive oil
- 1 small red onion, thinly sliced
- 3 cloves garlic, finely chopped
- 3 tablespoons ginger grated fresh ginger
- 2 32-ounce containers low-sodium chicken broth
- 2 medium parsnips, peeled and chopped
- 2 medium carrots, peeled and chopped
- 2 stalks celery, thinly sliced
- 1 medium turnip, peeled and chopped (1 1/2 cups)
- 1/2 teaspoon Kosher salt
- 1 2- to 2 1/2-pound rotisserie chicken
- 1/2 cup frozen peas
- 4 scallions, sliced
- 4 biscuits, store-bought or made from a mix (optional)
Directions:View on Real Simple
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