Chicken Vegetable Soup

Chicken Vegetable Soup

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 T Olive Oil
  • 3 Garlic Cloves
  • 2 Onions
  • 1 2in Knob Fresh Ginger Root
  • 3 Carrots
  • 2 Parsnips
  • 9 cup Fat Free, Low Sodium Chicken Broth
  • 1 tsp Salt
  • ½ tsp Freshly Ground Black Pepper
  • 3 cup Shredded Cooked Chicken
  • 1½ 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.