Chicken Soup with Root Vegetables Recipe
Delicious soup using left-over chicken and selection of root vegetables. Nice twist on the usual chicken soup. Modified from "Bon Appetit" magazine.
Ingredients
- Meat from 1 3-4 pound roast chicken, diced (skin removed)
- 2 tablespoons olive oil
- 1 cup onion, chopped
- 2 peeled cloves of garlic, sliced
- 2 fresh Turkish bay leaves
- 3 unpeeled carrots, 1/3-inch cubes
- 1 large celery root, peeled and 1/3-inch cubed
- 1 1/2 cups red-skinned sweet potatoes (yams), peeled and 1/3-inch cubed
- 1 cup parsnips, peeled and 1/3-inch cubed
- 7 cups water or chicken stock
- 2 teaspoon fresh thyme, chopped
- 1 teaspoon sea salt or Kosher salt
- Freshly ground pepper
- 4 large fresh Italian parsley springs, chopped (for garnish)
Directions
- Heat oil in large soup pot over medium-high heat.
- Add chopped onion, sliced garlic and bay leaves and stir.
- Saute 2 minutes.
- Add carrots, celery root, sweet potatoes, parsnips, chopped thyme, salt and stir.
- Saute for 5 minutes.
- Add water or stock and stir.
- Bring to a boil.
- Reduce heat and simmer until vegetables are tender, about 15-20 minutes.
- Add diced chicken and stir.
- Season with salt and pepper to taste.
- Add chopped parsley to each bowl for garnish.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 353g | |
| Recipe makes 6 servings | |
| Calories 76 | |
| Calories from Fat 41 | 54% |
| Total Fat 4.65g | 6% |
| Saturated Fat 0.65g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 420mg | 18% |
| Potassium 197mg | 6% |
| Total Carbs 8.56g | 2% |
| Dietary Fiber 2.1g | 7% |
| Sugars 3.22g | 2% |
| Protein 0.81g | 1% |
