Ginger Chicken Soup With Vegetables, photo from Real Simple Magazine.
Ginger Chicken Soup With Vegetables, photo from Real Simple Magazine.

All the best “Dr. Moms” out there know there is nothing better for a cold than rest and a warm bowl of chicken soup! One of my favorite ways to alleviate cold symptoms is a soup recipe that also includes ginger, a natural way to increase circulation (to help ward off the chills) and help loosen the congestion of a cold. This yummy recipe for Ginger Chicken Noodle Soup With Vegetables is adapted from a recipe from Real Simple Magazine. It uses rotisserie chicken, so it is a really easy recipe to assemble.


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


  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. Reduce heat and simmer until the vegetables are tender, 15 to 20 minutes. Add noodles and cook until al dente.
  3. Meanwhile, using a fork or your fingers, shred the chicken meat, discarding the skin and bones.
  4. Add the chicken, peas, and scallions to the saucepan and cook until heated through, 3 to 4 minutes.
  5. Enjoy!

To see the original recipe on Real Simple Magazine, click HERE!

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