Chicken and Parsnip Soup

Chicken and Parsnip Soup Recipe
Photo: John Autry; Styling: Cindy Barr

Yield:

4 servings (serving size: 1 1/3 cups)
Total time: 30 Minutes

Recipe from

Cooking Light

Recipe Time

Total: 30 Minutes

Nutritional Information

Calories 204
Fat 4.1 g
Satfat 0.8 g
Monofat 1.9 g
Polyfat 0.9 g
Protein 17.4 g
Carbohydrate 25.3 g
Fiber 5.1 g
Cholesterol 30 mg
Iron 2.3 mg
Sodium 607 mg
Calcium 62 mg

Ingredients

1 1/2 teaspoons olive oil
3/4 cup thinly diagonally sliced parsnip (2 parsnips)
3/4 cup thinly sliced shallots (2 shallots)
1 (4-ounce) package gourmet mushroom blend
1 garlic clove, minced
2 1/2 cups fat-free, lower-sodium chicken broth
1 cup water
1 cup chickpeas (garbanzo beans), rinsed and drained
1 cup shredded skinless, boneless rotisserie chicken breast
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1/8 teaspoon hot sauce
1 thyme sprig
2 tablespoons chopped fresh parsley

Preparation

1. Heat olive oil in a medium saucepan over medium-high heat. Add parsnip, shallots, mushrooms, and garlic; sauté 3 minutes. Add broth and next 7 ingredients (through thyme); bring to a simmer, and cook 10 minutes or until parsnips are tender. Remove from heat; stir in parsley.

Note:

Elizabeth Nelson,

Cooking Light

November 2010
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