Lunch: Ginger Chicken Soup with Vegetables

Recipe by Kay Chun Avocado, lime and cilantro give this chicken and rice soup its Mexican flair. It makes about 8 servings and is great for when you're having a crowd.

Ingredients

2 tablespoons olive oil
1 5-inch piece fresh ginger, minced (3 tablespoons)
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 stalks, 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
Maple-Glazed Walnut Biscuits

Instructions

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. Serve with Maple-Glazed Walnut Biscuits.

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