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Chicken and Root Vegetable Soup

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  • 25 min prep time
  • 45 min total time
  • 10 ingredients
  • 4 servings
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Looking for a hearty dinner? Then check out this chicken and veggies soup that is ready in 45 minutes.

Ingredients

2
teaspoons oil
3
boneless, skinless chicken breast halves, cut into 1-inch pieces
1
medium onion, chopped
1
(10 1/2-oz.) can condensed chicken broth
1 2/3
cups water
3
medium carrots, cut into 1/4-inch-thick slices (2 cups)
3
medium parsnips, peeled, cut into 1/4-inch-thick slices (2 cups)
2
small turnips, peeled, cut into 1/4-inch-thick slices and quartered (1 cup)
1
tablespoon chopped fresh thyme or 1 teaspoon dried thyme leaves
1/4
cup chopped fresh parsley

Steps

  • 1 Heat oil in large nonstick saucepan or Dutch oven until hot. Add chicken and onion; cook about 5 minutes or until chicken is no longer pink.
  • 2 Add broth, water, carrots, parsnips, turnips and thyme; mix well. Bring to a boil. Reduce heat; cover and simmer 15 to 20 minutes or until vegetables are tender. Stir in parsley.
  • 1 Heat oil in large nonstick saucepan or Dutch oven until hot. Add chicken and onion; cook about 5 minutes or until chicken is no longer pink.
  • 2 Add broth, water, carrots, parsnips, turnips and thyme; mix well. Bring to a boil. Reduce heat; cover and simmer 15 to 20 minutes or until vegetables are tender. Stir in parsley.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 2/3 Cups
Calories
260
Calories from Fat
50
% Daily Value
Total Fat
6g
9%
Saturated Fat
1g
5%
Cholesterol
55mg
18%
Sodium
580mg
24%
Total Carbohydrate
25g
8%
Dietary Fiber
7g
28%
Sugars
9g
9%
Protein
26g
26%
% Daily Value*:
Vitamin A
310%
310%
Vitamin C
35%
35%
Calcium
10%
10%
Iron
15%
15%
Exchanges:
1 1/2 Starch; 1 1/2 Other Carbohydrate; 1 Vegetable; 3 Very Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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