Vegetable Chicken Soup Recipe
3 cups shredded cooked chicken
8 cups low-sodium, nonfat chicken broth
2 carrots, peeled and sliced
2 parsnips, peeled and sliced
3 medium onions, chopped
2 cups egg noodles
1 piece ginger, peeled
1 tablespoon olive oil
2 cloves garlic, minced
Salt and pepper to taste.
Heat olive oil in a large saucepan over low heat.
Add the garlic, onion and ginger, sautÃ© until soft and golden, for 10 minutes, stirring frequently.
Add the carrots and parsnips, cook, covered, until vegetables are tender, about 15 minutes.
Add broth, salt and pepper. Bring to a boil over high heat, reduce heat and simmer 15 minutes.
Add shredded chicken and noodles, simmer until heated thoroughly