Chicken Vegetable Soup

Wescott Sharples
I like muffins. I like soup. I don't like muffin soup.
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Updated: 7/29/2020

Store-bought broth is enhanced with garlic, onions and ginger for a quick flavorful soup—add rotisserie chicken and dinner is done.

65 min Prep: 15 min Cook: 50 min
Serves: 10 Save

Ingredients (11)

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

Directions

  1. Heat olive oil in a large heavy pot over low heat. Add garlic, onions and ginger; saute 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.

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