Fall’s lower temperatures means it’s time to make soup! This recipe from Real Simple is simple, soothing and delicious. Cook the onion, ginger and garlic until soft and fragrant. Add the broth and vegetables and cook until they are tender. Add shredded cooked chicken, peas and scallions and warm through. Serve garnished with more scallions. Cook’s note: I like vegetables in soup to be very tender, so I cooked them for closer to 30 minutes. I roasted and shredded two skin-on, bone-in chicken breasts instead of using a rotisserie chicken.

Avoiding Additives and Preservatives

I used Better Than Bouillon paste, which is free of additives, for the broth.

Ginger chicken soup with vegetables

Ingredients:

2 tablespoons (30 ml) olive oil

1 small onion, chopped

3 tablespoons (45 ml) grated fresh ginger

3 cloves garlic, finely chopped (about 1 tbsp/15 ml)

8 cups (2 L) low-sodium chicken broth

2 medium parsnips, peeled and chopped (about 2 cups/500 ml)

1 medium turnip, peeled and chopped (about 1½ cups/375 ml)

2 medium carrots, peeled and chopped (about 2 cups/500 ml)

2 ribs celery, thinly sliced (about 1 cup/250 ml)

¾ teaspoon kosher salt

4 cups (1 L) shredded cooked chicken (from a 2 ½-lb/1.13 kg rotisserie chicken)

½ cup (125 ml) frozen peas

6 scallions, trimmed and thinly sliced (about 1 cup/250 ml), divided

Preparation:

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.

Add the broth. Stir in the parsnips, carrots, celery, turnip, and ½ teaspoon (2.5 ml) salt. Bring to a boil. Reduce heat and simmer until the vegetables are tender, 15 to 20 minutes.

Stir in chicken, peas, and ¾ cup (188 ml) scallions; cook until heated through, 3 to 4 minutes.

Ladle the soup into individual bowls; garnish with remaining ¼ cup (60 ml) scallions. Serves 6.

From Real Simple