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Wednesday, November 3, 2010

Chicken soup (Eowyn) for Fall

My daughter sent me this recipe--not sure where she got it. It is a Fall recipe since it uses turnips and parsnips along with some nice ginger!

Serves 6 Hands-On Time: 25m Total Time: 55m

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 (I used breasts and thighs of fresh chicken)
1/2 cup frozen peas
4 scallions, sliced
4 biscuits, store-bought or made from a mix (optional)


If using fresh chicken cook any way you desire.

Meanwhile:Heat the 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 broth. Stir in the parsnips, carrots, celery, turnip, and ½ teaspoons salt. Bring to a boil. Reduce heat and simmer until the vegetables are tender, 15 to 20 minutes.

Meanwhile, using a fork or your fingers, shred the chicken meat, discarding the skin and bones.

Add the chicken, peas, and scallions to the saucepan and cook until heated through, 3 to 4 minutes. Serve with the biscuits, if using.

NOTE: If you are gluten free many rotisserie chickens have gluten so better to go with a fresh one that you cook ahead)

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