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.
