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Chunky Chicken-and-Rice Soup with Turnips

Yield 10 servings (serving size: 1 cup)


  • 8 cups water
  • 1 (3-pound) chicken
  • 1 teaspoon vegetable oil
  • 2 cups chopped leek (about 2 large)
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 3 cups coarsely chopped peeled turnips (about 1 pound)
  • 1/2 cup uncooked long-grain or basmati rice
  • 2 cups 2% reduced-fat milk
  • 1 teaspoon salt
  • 3/4 cup (3 ounces) shredded reduced-fat extra-sharp cheddar cheese

Nutrition Information

  • calories 213
  • caloriesfromfat 30 %
  • fat 7.1 g
  • satfat 2.7 g
  • monofat 2.3 g
  • polyfat 1.3 g
  • protein 20.9 g
  • carbohydrate 15.4 g
  • fiber 1.1 g
  • cholesterol 57 mg
  • iron 1.8 mg
  • sodium 396 mg
  • calcium 173 mg

How to Make It

  1. Combine water and chicken in a large Dutch oven; bring to a boil. Reduce heat to medium, and cook, uncovered, 1 hour. Remove from heat. Remove chicken from cooking liquid (broth); place chicken in a bowl, and chill for 15 minutes. Remove skin from chicken, and remove meat from bones, discarding skin and bones. Chop chicken into bite-size pieces; cover and chill. Strain broth through a sieve into a large bowl; discard solids. Skim fat from surface; discard. Reserve 6 cups broth.

  2. Heat the oil in the pan over medium-high heat. Add the leek, basil, thyme, and oregano; sauté 5 minutes or until leek is browned. Add reserved broth, scraping pan to loosen browned bits. Stir in the turnips and rice; bring to a boil. Reduce heat, and simmer for 30 minutes or until turnips are tender. Partially mash turnips with a potato masher. Add chicken, milk, and salt, and cook 5 minutes or until thoroughly heated. Remove from heat, and add cheese, stirring until melted.