You are here: Home » Recipes » Chicken Vegetable Soup Chicken Vegetable Soup Recipe by Margo Rudman GoldKitchen Tested Yield 10 servings Prep 15 mins Cook 50 mins This quick, low-fat soup features rotisserie chicken. Mark Boughton Photography / styling by Teresa Blackburn PrintEmail Canned chicken broth is enhanced with garlic, onions, ginger and parsnips for a quick flavorful soup. Add rotisserie chicken, and dinner is done. Ingredients 1 tablespoon olive oil3 cloves garlic, minced2 medium onions, chopped1 (2-inch) piece fresh ginger, peeled and chopped3 carrots, peeled and sliced2 parsnips, peeled and sliced9 cups reduced-sodium, fat-free chicken broth1 teaspoon salt1/2 teaspoon freshly ground black pepper3 cups shredded cooked chicken1 1/2 cups cooked egg noodles Instructions 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. Add broth, salt and pepper. Bring to a boil over high heat; reduce heat and simmer 20 minutes. Add shredded chicken and noodles; simmer until thoroughly heated. Recipe by Margo Rudman Gold.