Chicken soup is a known cold fighter.
Why not upgrade its soothing power by adding ginger?
It’s not just folklore: Studies show thatchicken soup actually has cold-fighting powers.
Photography: Carson Downing, Food: Lauren McAnelly, Props: Breanna Ghazal
This recipe ups the ante by adding nutrient-rich veggies andnourishing ginger, which can also help boost immunity.
In under an hour, you’ll have a classic chicken soup that is packed with flavor.
That’s, in part, because the dish relies on that popular quick-dinner hack: pre-cookedrotisserie chicken.
Carson Downing, Food Stylist: Lauren McAnelly, Prop Stylist: Breanna Ghazali
Add broth and cook veggies:
Add the broth.
Stir in the parsnips, carrots, celery, turnip, and 12 teaspoons salt.
Bring to a boil.
Photography: Carson Downing, Food: Lauren McAnelly, Props: Breanna Ghazal
Reduce heat and simmer until the vegetables are tender, 15 to 20 minutes.
Serve and garnish:
Ladle the soup into individual bowls; garnish with remaining 1/4 cup scallions.
It will stay fresh for approximately four to five days.
Photography: Carson Downing, Food: Lauren McAnelly, Props: Breanna Ghazal
The soup will last in the freezer for about three months.
When you’re ready to eat it again, let it thaw in the refrigerator over night.
Then, warm it up on the stovetop or in the microwave before serving.
Photography: Carson Downing, Food: Lauren McAnelly, Props: Breanna Ghazal
For the best results, you should peel ginger before adding it to soup.
If you prefer not to peel your ginger, that’s fine too.
Yes, ginger should be refrigerated.
Ginger roots should last about a month in the crisper drawer of the fridge.
Just like any piece of produce, ginger should be washed in the sink before you cook with it.
2,000 calories a day is used for general nutrition advice.
