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Ginger Soup with Vegetables
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Ginger Soup with Vegetables
Category
Soups and Breads
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Ingredients
- 2 tablespoons Fustini's Ginger Crush olive oil
- 1 small red onion, thinly sliced
- 3 garlic cloves, finely chopped
- 3 tablespoons grated fresh ginger
- 2 tablespoons Fustini's Ginger and Honey balsamic
- 2 32-ounce containers of chicken broth
- 2 medium parsnips, peeled and chopped
- 2 medium carrots, peeled and chopped
- 2 stalks of celery, thinly sliced
- 1 medium turnip, peeled and chopped
- Kosher salt
- 1 2 to 2 1/2 pound rotisserie chicken
- 1/2 cup frozen peas
- 4 scallions, sliced
- 4 biscuits
Ingredients
Directions
- Heat the olive oil in a large saucepan or Dutch oven over medium heat. Add the onion, garlic and ginger and cook, stirring until fragrant, 1 to 2 minutes.
- Add the balsamic to deglaze the pan and add the broth. Stir in the parsnips, carrots, celery, turnip and salt to taste. Bring to a boil. Reduce heat and simmer until the vegetables are tender, 15 to 20 minutes.
- Meanwhile, shred chicken meat, discarding bones and skin. Add the chicken, peas and scallions to the pan and cook until heated through 3 to 4 minutes. Serve with biscuits.