Ginger Chicken Soup With Vegetables

• 2 tablespoons olive oil
• 3 tablespoons fresh ginger, minced
• 3 garlic cloves, minced
• 1 small red onion, thinly sliced
• 2 medium parsnips, peeled and chopped (1 1/2 cups)
• 1 medium turnip, peeled and chopped (1 1/2 cups)
• 2 medium carrots, peeled and chopped (1 1/2 cups)
• 2 celery ribs, thinly sliced (2 cups)
• 2 (32 ounce) boxes low sodium chicken broth (8 cups)
• 1/2 teaspoon kosher salt
• 1/2 rotisserie chicken, meat shredded (2 cups)
• 1/3 cup frozen peas, thawed
• 3 scallions, trimmed and sliced

1. In a large saucepan or stockpot, heat the oil over medium heat. Add the ginger, garlic, and onion and cook, stirring occasionally, for 2 minutes. Add the parsnips, turnip, carrots, celery, broth, and salt and bring to a boil. Simmer, covered, until the vegetables are tender, 15 to 20 minutes. Add the chicken, cover, and cook for 5 minutes. Remove from heat, stir in the peas and scallions, and let sit, covered, for 1 minute.

olive oil, fresh ginger, garlic, red onion, parsnips, carrots, celery, chicken broth, kosher salt, rotisserie chicken, frozen peas, scallions

Taken from www.food.com/recipe/ginger-chicken-soup-with-vegetables-489736 (may not work)