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Chicken and Parsnip Soup

Photo: John Autry; Styling: Cindy Barr
Total time 30 mins
Yield 4 servings (serving size: 1 1/3 cups)

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

Nutrition 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

How to Make It

  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.