Vegetable and Ginger Soup with Chicken

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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

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