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
How to Make It
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.
Outstanding soup! As others have said, the flavors work well together and my picky teenagers both love it! My son won't eat exotic mushrooms, so I use a mix of regular and baby Bella. I can't say enough good things about the awesome recipe. Easy to make, hearty, delicious!
Love this soup! It's usually the first one I make when the weather starts getting chilly. It's super easy and incredibly flavorful. I usually go a little heavy-handed on the chicken and add a whole can of chickpeas and a little more water and broth. The parsnip flavor, which I know one reviewer complained about, isn't overpowering at all when you add more of the other ingredients and broth - plus you have more soup for leftovers.
My husband, who is a chef and now has to turn out a few soups daily for his corporate catering gig, was so surprised at how delicious all of the flavors are together. He makes a version of this for his customers and they love it too.
TIP: I typically use this garlic hot sauce (I need to buy some more!), which tastes delicious in the soup. http://www.hotsauce.com/Ass-Kickin-Roasted-Garlic-Hot-Sauce-p/1801.htm
The first time I made it, I made it exact to the recipe and it was amazing! I love this soup and make it again and again! Few changes I have are: I use boneless skinless chicken and put some pepper, salt and dried thyme and cooked that up and added it to the broth instead of the suggested chicken (its cheaper); I used dried parsley and added it with the thyme since I didn't have any fresh on hand; and I also sometimes add some wild rice to the soup at the end.
Based on the previous reviews, I made this soup and made it exactly as the recipe states. I found it to be dreadful! It seemed to me that the flavors were not in harmony - like a bowl full of mismatched ingredients. The taste of the parsnip was so pronounced, it stood away from everything else and gave an almost perfume-y addition to the broth.
I do like parsnips and have cooked with them before, but found this recipe to be ill-matched for the parsnip. I would not even consider serving this to anyone else, and will definitely not be making this recipe again.
The best flavor! I think it must be the mushrooms and parsnips. Delicious! I served it for dinner, and while it wasn't for a special occasion, it would suit that purpose perfectly. I also made the biscuits which were small, but I think a definite improvement over mixes. The kids commented on how good they were too! As for substitutions... I used button mushrooms, and half cup of sliced onion in place of the shallots. Overall, I am planning on keeping this recipe and serving it again.
This was a satisfying, healthy dinner for out of town guests on a cold fall evening. I added torn Swiss chard leaves to add color and interest. My husband and teenage son sprinkled on grated Parmesian cheese.
Loved this soup! The parsnips gave it a slightly different flavor which I liked; the dash of hot sauce gave it just the right amount of kick. I used regular white mushrooms and doubled the amount 'cause I like mushrooms.
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