Sunday, September 18, 2016

{soups-salads-and-salad-dressings} Chicken and Parsnip Soup


Chicken and Parsnip Soup

Yield: 4 servings (serving size: 1 1/3 cups)

Cooking Light

Recipe Time

Total: 30 Minutes

Nutritional Information

Calories 204

Fat 4.1 g

Satfat 0.8 g

Monofat 1.9 g

Polyfat 0.9 g

Protein 17.4 g

Carbohydrate 25.3 g

Fiber 5.1 g

Cholesterol 30 mg

Iron 2.3 mg

Sodium 607 mg

Calcium 62 mg

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 garlic clove, 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 $

1/8 teaspoon hot sauce $

1 thyme sprig

2 tablespoons chopped fresh parsley



1. Heat olive oil in a medium saucepan over medium-high heat. Add parsnip, shallots, mushrooms, and garlic; sauté 3 minutes. Add broth and next 7 ingredients (through thyme); bring to a simmer, and cook 10 minutes or until parsnips are tender. Remove from heat; stir in parsley.

Elizabeth Nelson, November 2010


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