Chicken and Parsnip Soup

  • SarahSz Posted: 11/16/10
    Worthy of a Special Occasion

    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.

  • brncgirl Posted: 10/27/10
    Worthy of a Special Occasion

    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.

  • casandreas Posted: 01/04/11
    Worthy of a Special Occasion

    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.

  • CinnaBeave Posted: 10/15/11
    Worthy of a Special Occasion

    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.

  • Aims5885 Posted: 12/19/11
    Worthy of a Special Occasion

    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.

  • AliGold Posted: 10/28/13
    Worthy of a Special Occasion

    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.

  • Nancybottger Posted: 03/23/14
    Worthy of a Special Occasion

    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!


More From Cooking Light