Chicken Vegetable Soup

Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 10 servings
  • Prep: 15 mins
  • Cook: 50 mins

Canned chicken broth is enhanced with garlic, onions, ginger and parsnips for a quick flavorful soup. Add rotisserie chicken, and dinner is done.


1tablespoon olive oil
3cloves garlic, minced
2medium onions, chopped
1-- (2-inch) piece fresh ginger, peeled and chopped
3-- carrots, peeled and sliced
2-- parsnips, peeled and sliced
9cups reduced-sodium, fat-free chicken broth
1teaspoon salt
1/2teaspoon freshly ground black pepper
3cups shredded cooked chicken
1 1/2cups cooked egg noodles


  1. Heat olive oil in a large heavy pot over low heat. Add garlic, onions and ginger; sauté until soft and golden, about 10 minutes, stirring frequently. Add carrots and parsnips; cook, covered, until vegetables are tender, about 10 minutes.
  2. Add broth, salt and pepper. Bring to a boil over high heat; reduce heat and simmer 20 minutes.
  3. Add shredded chicken and noodles; simmer until thoroughly heated.

Recipe by Margo Rudman Gold.

Nutritional Info *per serving

  • Calories 140
  • Glycemic Load 2.88
  • Fat 3g
  • Saturated Fat 0g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 1g
  • Cholesterol 30mg
  • Sodium 870mg
  • Potassium 190mg
  • Carbohydrate 15g
  • Fiber 2g
  • Sugars 3g
  • Protein 13g
  • Trans Fat 0
  • Vitamin A 60%
  • Vitamin C 10%
  • Calcium 2%
  • Iron 6%