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.
Ingredients
- 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
Instructions
- 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.
- Add broth, salt and pepper. Bring to a boil over high heat; reduce heat and simmer 20 minutes.
- 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%
