email this pageIngredients
1 tablespoon olive oil
3 garlic cloves, chopped
2 medium onions, chopped
1 (2-inch) piece of ginger, peeled
and chopped
3 carrots, peeled and sliced
2 parsnips, peeled and sliced
9 cups reduced-sodium chicken broth
1˝ teaspoons salt
˝ teaspoon freshly ground black pepper
1 (3-pound) rotisserie chicken, shredded
2 cups cooked egg noodles
Instructions
3 garlic cloves, chopped
2 medium onions, chopped
1 (2-inch) piece of ginger, peeled
and chopped
3 carrots, peeled and sliced
2 parsnips, peeled and sliced
9 cups reduced-sodium chicken broth
1˝ teaspoons salt
˝ teaspoon freshly ground black pepper
1 (3-pound) rotisserie chicken, shredded
2 cups cooked egg noodles
1. Heat olive oil in a large heavy pot over low heat. Add garlic, onions and ginger; sauté until soft and golden, about 10 minutes, stirring frequently. Add carrots and parsnips; cook, covered, until vegetables are tender, about 10 minutes.
2. Add broth, salt and pepper. Bring to a boil over high heat; reduce heat and simmer 20 minutes.
3. Add shredded chicken and noodles; simmer until thoroughly heated. Serves 10.
Recipe by Margo Rudman Gold, "Soup and the City," Relish Classic Dishes, Feb. 2008.
Nutritional Information
2. Add broth, salt and pepper. Bring to a boil over high heat; reduce heat and simmer 20 minutes.
3. Add shredded chicken and noodles; simmer until thoroughly heated. Serves 10.
Recipe by Margo Rudman Gold, "Soup and the City," Relish Classic Dishes, Feb. 2008.
Per serving: 240 calories, 8g fat, 21g prot., 21g carbs., 3g fiber, 1150mg sodium.
