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Soup and Stew Recipes

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