Chicken and Parsnip Soup
Cozy Up with Creamy Chicken and Parsnip Soup
As the days get shorter and the weather cools down, there’s nothing quite like a warm, comforting bowl of soup. Today, we’re sharing a delightful recipe for Chicken and Parsnip Soup – a surprisingly flavorful and healthy dish that’s perfect for a weeknight dinner or a cozy weekend meal. Parsnips often get overlooked, but they add a subtle sweetness and earthy depth that pairs beautifully with chicken and other vegetables. This soup is quick to make, packed with nutrients, and sure to become a new family favorite!
Why You’ll Love This Soup:
- Flavorful & Unique: Parsnips offer a unique sweetness that elevates the classic chicken soup.
- Quick & Easy: Ready in under 30 minutes, perfect for busy weeknights.
- Healthy & Nutritious: Packed with vegetables, lean protein, and fiber.
- Versatile: Easily customizable with your favorite herbs and spices.
What Makes This Recipe Stand Out?
We’ve kept the ingredient list simple, focusing on fresh, high-quality ingredients. The combination of sautéed parsnips and shallots creates a beautiful base for the soup, while the addition of chickpeas provides a boost of protein and texture. A sprig of thyme adds a lovely aromatic touch.
Tips for the Best Soup:
- Parsnip Prep: Ensure your parsnips are peeled and sliced thinly and diagonally for even cooking and a pleasant texture.
- Broth Quality: Using a good quality, low-sodium chicken broth will significantly impact the flavor of the soup.
- Don’t Overcook: Simmering the soup for the recommended time ensures the vegetables are tender but still retain some texture.
- Spice it Up: Feel free to adjust the amount of hot sauce to your liking.
Frequently Asked Questions:
Q: Can I use other root vegetables in this soup?
A: Absolutely! Carrots, turnips, or sweet potatoes would all be delicious additions or substitutions.
Q: Can I make this soup ahead of time?
A: Yes! This soup actually tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3 days.
Q: Is this soup gluten-free?
A: Yes, this recipe is naturally gluten-free.
Q: Can I freeze this soup?
A: Yes, you can freeze it. Allow it to cool completely before transferring it to a freezer-safe container. It will keep in the freezer for up to 2 months.
Q: What can I serve with this soup?
A: A crusty bread for dipping, a side salad, or a grilled cheese sandwich would all be excellent accompaniments.
We hope you enjoy this comforting and flavorful Chicken and Parsnip Soup! Let us know in the comments what you think!
Chicken and Parsnip Soup
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 clove garlic 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 teaspoon hot sauce
- 1 sprig thyme
Instructions
- Heat olive oil in a large pot over medium heat. Add parsnips and shallots and cook until softened, about 5 minutes.
- Add mushrooms and garlic and cook for another 3 minutes.
- Pour in chicken broth and water. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Stir in chickpeas, chicken, pepper, and salt. Simmer for another 5 minutes.
- Serve hot.
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