- This topic is empty.
- September 25, 2020 at 1:09 pm #591471
Vegetable and Ginger Soup with Chicken
1 tbs olive oil
2 cups diced yellow onion
1/2 tsp fine sea salt
3 cloves garlic, minced
1 1/2 tbs minced fresh ginger, peeled
1 cup diced celery
1 cup diced carrot, peeled
4 cups unsalted chicken stock
1 bunch parsley, chopped, stems reserved
8 oz cooked skinless chicken breast, diced or shredded
Add olive oil to soup pot and turn heat to medium. Add onion and and season with salt. Sweat over medium heat for 5 min or until soft and translucent.
Add garlic and ginger and sweat for 30 sec. Add carrots and celery (or other diced vegetables) and cook for another 5 min to soften. Meanwhile tie parsley stems with kitchen twine.
Add stock and parsley stems. Bring to a boil, reduce to a simmer for 5 min and add cooked chicken. Continue to cook on low simmer until chicken is warmed through (another 3-5 min).
Add chopped parsley and check seasoning before serving. Serves 6
Attachments:You must be logged in to view attached files.
- You must be logged in to reply to this topic.