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Ingredients

  • 1 tablespoon olive oil
  • 3 cloves 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 cups reduced-sodium, fat-free chicken broth
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 cups shredded cooked chicken
  • 1 1/2 cups cooked egg noodles

Instructions

  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.

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The recipe was originally published as Chicken Vegetable Soup on Relish.com

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