Directions:
- 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 scallions, and let sit, covered, for 1 minute.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 339.23 Kcal (1420 kJ) | ||
| Calories from fat | 239.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.64g | 41% | |
|---|---|---|---|
| Cholesterol | 70.98mg | 24% | |
| Sodium | 453.79mg | 19% | |
| Potassium | 626.01mg | 13% | |
| Total Carbs | 12.82g | 4% | |
| Sugars | 4.51g | 18% | |
| Dietary Fiber | 3.2g | 13% | |
| Protein | 15.07g | 30% | |
| Vitamin C | 12.3mg | 20% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 1.1mg | 6% | |
| Calcium | 68.1mg | 7% | |
| Amount Per 100 g | |||
| Calories | 83.36 Kcal (349 kJ) | ||
| Calories from fat | 58.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.55g | 41% | |
|---|---|---|---|
| Cholesterol | 17.44mg | 24% | |
| Sodium | 111.52mg | 19% | |
| Potassium | 153.84mg | 13% | |
| Total Carbs | 3.15g | 4% | |
| Sugars | 1.11g | 18% | |
| Dietary Fiber | 0.79g | 13% | |
| Protein | 3.7g | 30% | |
| Vitamin C | 3mg | 20% | |
| Iron | 0.3mg | 6% | |
| Calcium | 16.7mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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