Chicken and Root Vegetable Soup

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

  • 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
  • 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
    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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