Saturday, October 29, 2011

Poor Little Sickie: Chicken Soup

My husband never gets sick. He never ever ever gets sick. So when he does actually get sick about once every other year its usually pretty bad. After two days of feeling terrible for him I usually whip out the hardcore meds.....homemade chicken soup. It works every time. This time it worked so well Mr. Man was feeling a million times better the very next day (which is a big deal because he was really sick!)

The best thing about this recipe is the ginger which in itself is a great thing when you're not feeling so hot. Another added bonus is how incredibly simple the recipe actually is. I ran to the store in the morning and had soup made before noon...woot, woot!


2 tablespoons olive oil
1.2 small red onion, thinly sliced
3 cloves garlic, finely chopped
3 tablespoons ginger finely chopped fresh ginger
2 32-ounce containers low-sodium chicken broth
1 16-ounce container low sodium chicken broth
1 medium parsnips, peeled and chopped
3 medium carrots, peeled and chopped
3 stalks celery, thinly sliced
1 medium turnip, peeled and chopped (1 1/2 cups)
1/2 teaspoon Kosher salt
1 2- to 2 1/2-pound rotisserie chicken
1/2 cup frozen peas
4 scallions, sliced

1 cup pasta (penne, ziti, or orecchiette)


1. Heat the oil in a large saucepan or Dutch oven over medium heat. Add the onion, garlic, and ginger and cook, stirring, until fragrant, 1 to 2 minutes.

2. Add the broth. Stir in the parsnips, carrots, celery, turnip, and ½ teaspoons salt. Bring to a boil.

3. Reduce heat and simmer until the vegetables are tender, 15 to 20 minutes.

4. Cook pasta according to package directions, drain and set aside.

4. Meanwhile, using a fork or your fingers, shred the chicken meat, discarding the skin and bones.

5. Add the chicken, peas, and scallions to the saucepan and cook until heated through, 3 to 4 minutes.

6. Add pasta to the finished soup and serve in individual bowls.

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