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.
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.
I can explain it to you but I can't understand it for you.