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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 246.1
  • Total Fat: 6.7 g
  • Cholesterol: 35.8 mg
  • Sodium: 271.7 mg
  • Total Carbs: 28.6 g
  • Dietary Fiber: 3.6 g
  • Protein: 18.1 g

View full nutritional breakdown of Purple Poultry Eater Soup calories by ingredient
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Purple Poultry Eater Soup

Submitted by: JO_JO_BA

Introduction

Chicken, rice and a plethora of purple vegetables fill this otherwise traditional soup! My choice of home-grown purple carrots, organic red onion, bio-farmed purple potatoes and whole-grain, purpley-black "forbidden" Thai rice dyed the whole pot an indigo hue, including all the "paler" veggies and the shredded chicken! Chicken, rice and a plethora of purple vegetables fill this otherwise traditional soup! My choice of home-grown purple carrots, organic red onion, bio-farmed purple potatoes and whole-grain, purpley-black "forbidden" Thai rice dyed the whole pot an indigo hue, including all the "paler" veggies and the shredded chicken!
Number of Servings: 10

Ingredients

    2 tbsp olive oil
    1 small white onion, halved and thinly sliced
    1 small red onion, halved and thinly sliced
    4 stalks celery, diced
    5 large (purple, if you're keeping with the colour theme) carrots, sliced into coins
    1 parsnip, diced
    3 mushrooms, sliced thinly
    1 zucchini, chopped
    1 red pepper, diced
    6 cloves minced garlic
    2 cups triple-concentrated, homemade chicken stock (or 2 cups canned / boxed stock + 3 sachets dry bouillon)
    8 cups water
    1 bay leaf
    1/2 tbsp dried thyme
    1 tsp Herbamare Aromatic Sea Salt
    1 tsp black pepper
    1 lb purple potatoes, cut into small cubes
    1/2 cup purple rice
    3 cups cooked, shredded skinless chicken breast

Directions

Heat the oil in a large pot until it begins to shimmer.
Add onions and cook over medium heat for 5-6 minutes.
Add celery, carrots and parsnip and cook a further 3-4 minutes.
Stir in mushrooms, zucchini and red pepper, cook another 3-4 minutes.
Stir in the garlic and cook just until fragrant - about 1 minute.
Pour in chicken stock and water, then add bay leaf, thyme, Herbamare, pepper, potatoes and rice.
Cook 45 - 50 minutes, until rice and potatoes are tender.
Remove bay leaf, stir in chicken and serve

Number of Servings: 10

Recipe submitted by SparkPeople user JO_JO_BA.






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