This Ginger Chicken Soup with Vegetables Soup is sure to warm up the family on a cold winter night. The chicken can be can roasted, stewed, sautéd, broiled or baked or you can substitute the chicken and use your favorite meat or beans in this dish. Serves 6.
2 tablespoons olive oil
1 onion, thinly sliced
1 teaspoon garlic powder
2 teaspoons ground ginger
2 32-ounce boxes of low sodium chicken broth
1 12-ounce package frozen mixed vegetables
½ teaspoon salt
2 cups chicken, cooked and shredded or 2 cans chicken, 10 ounces each, drained
2 cups dry noodles
Heat oil in a large pot.
Add oil, onion, garlic powder, and ground ginger. Stir for 1 minute.
Add chicken broth, frozen vegetables, and salt. Bring to a boil over high heat.
Turn heat to medium. Cook 10 minutes until vegetables are soft.
Add cooked chicken and noodles, cook for 10-12 minutes.