Chicken and Roots Soup

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 251.0
  • Total Fat: 1.2 g
  • Cholesterol: 45.6 mg
  • Sodium: 510.0 mg
  • Total Carbs: 37.6 g
  • Dietary Fiber: 6.2 g
  • Protein: 22.3 g

View full nutritional breakdown of Chicken and Roots Soup calories by ingredient
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Chicken Soup with Root Vegetables Chicken Soup with Root Vegetables
Number of Servings: 6



    * Carrots, 4 medium
    * Potatoes, 4 medium (2-1/4" to 3-1/4" dia.)
    * White Onion, 2 (medium)
    * Turnips 2 medium
    * Chicken bouillon, 4 tsp
    * Garlic, 4 clove
    * Chicken Breast, 2 breasts (boneless, skinless)
    * Water, 8 cups
    * Salt, 1 tsp
    * Marjoram (dried) 1.5 tbsp


PREPARATION - - - - - - - -

Rinse and peel all of the root vegetables.

Split carrots lengthwise and chop crosswise into pieces (about 1/2 inch).

Cut potatoes and turnips into cubes (about 1 inch).

Chop onions into coarse dice.

Chop garlic to fine mince.

Cut chicken into cubes (about 3/4 inch).

COOKING - - - - - - -

Heat soup pot on medium-high setting.Coat bottom of pot with cooking spray and add chicken. Turn chicken until all surfaces are sealed.

Add water, salt, marjoram, garlic, and bouillon to pot.

Place all chopped vegetables in pot, stir well and cover.

Once soup reaches boil, reduce heat to medium-low and simmer for about 90 minutes, stirring occasionally.

Remove lid from soup and allow soup to continue simmering to reduce liquids. Stir and simmer for about another 30 minutes (stirring should rub off some the outermost portion of the potatoes - the starch will additionally thicken the soup).

Taste test for salt (bouillons vary widely) and seasonings (up to an addition 1/2 tbsp of marjoram may be required).

Makes about 6 - 2 cup servings.

Note: we like this with a hearty bread (have rosemary in mind for today).

Number of Servings: 6

Recipe submitted by SparkPeople user RICHARDHARRISON.

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