Chicken and Root Vegetable Soup

Looking for a hearty dinner? Then check out this chicken and veggies soup that is ready in 45 minutes.

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  • prep time 25 min
  • total time 45 min
  • ingredients 10
  • servings 4
 

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

SAVE ON THIS RECIPE!

LOCATION

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.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 2/3 Cups
Calories
260
(
Calories from Fat
50),
% Daily Value
Total Fat
6g
6%
(Saturated Fat
1g,
1%
),
Cholesterol
55mg
55%;
Sodium
580mg
580%;
Total Carbohydrate
25g
25%
(Dietary Fiber
7g
7%
  Sugars
9g
9%
),
Protein
26g
26%
;
% Daily Value*:
Vitamin A
310%;
Vitamin C
35%;
Calcium
10%;
Iron
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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