Chicken with Root Vegetables Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 9
Ingredients
1 medium onion, chopped
3-4 medium carrots, chopped
4-5 parsnips
2 medium potatoes, skin on, chopped
1 chicken breast, bone and skin removed
3 tbs Olive Oil
2 tbsp Parsley, dried
1 tbsp Rosemary
1 tbsp Sage, or about 3 large leaves
1 tsp Thyme, ground or fresh
1 clove Garlic, crushed or minced
6-8 cups of water
Chop all the veggies into bite-sized pieces. Saute the onions in olive oil. You can use leftover grilled or roasted chicken, but if it's raw, brown it in olive oil. put the garlic in toward the end to brown.
Add the water. Add the rest of the ingredients (if you're using leftover, already cooked veggies, leave them out for now). Bring to a boil. Lower to medium or medium low, cover and let simmer 20 minutes.
Remove chicken and cut into bite sized pieces. Return to pan, also adding any leftover vegetables. Let simmer at least another half hour. Taste and adjust herbs as needed until you're satisfied.
Serving Size: Makes about 9 servings.
Nutritional Info Amount Per Serving
- Calories: 175.3
- Total Fat: 5.7 g
- Cholesterol: 16.3 mg
- Sodium: 49.2 mg
- Total Carbs: 23.7 g
- Dietary Fiber: 4.9 g
- Protein: 8.2 g
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