Ginger Chicken Vegetable Soup
Add a little jalapeno if you like it hot.

Yield: Makes 6 servings

2 teaspoons olive oil
3 tablespoon fresh ginger, minced
3 garlic cloves, minced
1 small red onion, thinly sliced
1 1/2 cups parsnips, peeled and chopped
1 1/2 cups turnip, peeled and chopped
1 1/2 cups carrots, peeled and chopped
2 cups celery, thinly sliced
8 cups low-sodium chicken broth
2 cups rotisserie chicken breast meat, shredded, no skin
1/3 cup frozen peas, thawed
3 green onions trimmed and sliced

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 green onions, and let sit, covered, for 1 minute.

Per Serving (excluding unknown items): 240 Calories; 3g Fat (10.4% calories from fat); 1g Saturated Fat; 35g Protein; 19g Carbohydrate; 5g Dietary Fiber; 46mg Cholesterol; 824mg Sodium. Exchanges: 1/2 Grain(Starch); 4 Lean Meat; 2 Vegetable; 1/2 Fat.

COOKS NOTE: If you are watching your salt, you can reduce the amount of sodium dramatically by making your own homemade chicken broth.

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