I cooked up a double batch of ginger chicken soup today and really enjoyed it. A single batch recipe follows:
2 tbsp olive oil 3 cloves garlic, minced 1 red onion, chopped 5" piece of ginger, peeled and minced
8 cups chicken broth 3 carrots, peeled and chopped 2 celery stalks, chopped 2 med. turnips, peeled and chopped 2 med. parsnips, peeled and chopped 1/2 tsp salt 1/2 tsp pepper
2 cups cooked chicken pieces (or shredded if using rotisserie leftovers)
1/2 cup peas 3 green onions
Add olive oil, garlic, ginger, and onion to pan. Cook for 2-3 minutes, stirring occasionally.
Add broth through pepper, bring to a boil, then reduce heat and simmer covered for 15-20 minutes or until vegetables are tender.
Add cooked chicken and simmer for 5 more minutes, covered.
Turn off heat and add peas and green onions. Let sit a few minutes before serving.
My modifications: I don't like the feel of the fibrous core of ginger in my mouth, so after peeling the ginger, I shave away the tender outer ginger until only tough core remains. I then mince the shavings and throw them and the core into the pot. The core has a lot of flavor (ginger juice?) and I remove it after the soup's done cooking.