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Chunky Chicken-and-Rice Soup with Turnips

Chunky Chicken-and-Rice Soup with Turnips

Cooking Light JANUARY 2000

  • Yield: 10 servings (serving size: 1 cup)

Ingredients

  • 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

Preparation

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.

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.

Nutritional Information

Amount per serving
  • Calories: 213
  • Calories from fat: 30%
  • Fat: 7.1g
  • Saturated fat: 2.7g
  • Monounsaturated fat: 2.3g
  • Polyunsaturated fat: 1.3g
  • Protein: 20.9g
  • Carbohydrate: 15.4g
  • Fiber: 1.1g
  • Cholesterol: 57mg
  • Iron: 1.8mg
  • Sodium: 396mg
  • Calcium: 173mg
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Chunky Chicken-and-Rice Soup with Turnips recipe

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