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Photo: John Autry; Styling: Cindy Barr Photo by: Photo: John Autry; Styling: Cindy Barr

Chicken and Parsnip Soup

Cooking Light NOVEMBER 2010

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

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.

Nutritional Information

Amount per serving
  • Calories: 204
  • Fat: 4.1g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 1.9g
  • Polyunsaturated fat: 0.9g
  • Protein: 17.4g
  • Carbohydrate: 25.3g
  • Fiber: 5.1g
  • Cholesterol: 30mg
  • Iron: 2.3mg
  • Sodium: 607mg
  • Calcium: 62mg
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Chicken and Parsnip Soup recipe

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