Chicken with Root Vegetables Soup
Nutritional Info
- Servings Per Recipe: 9
- 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
View full nutritional breakdown of Chicken with Root Vegetables Soup calories by ingredient
Introduction
I'm on a low-salt diet so I make my own soups. I had grilled chicken and roasted parsnips leftover one night. I'd seen a recipe for root vegetable soup that used carrots, onion, parsnips and beets. I didn't have beets handy, but I did have potatoes, so I threw this together and it came out great, with a pleasant sweet, savory taste. Don't be afraid to substitute ingredients, or add pepper or anything else to suit your own tastes. I'm on a low-salt diet so I make my own soups. I had grilled chicken and roasted parsnips leftover one night. I'd seen a recipe for root vegetable soup that used carrots, onion, parsnips and beets. I didn't have beets handy, but I did have potatoes, so I threw this together and it came out great, with a pleasant sweet, savory taste. Don't be afraid to substitute ingredients, or add pepper or anything else to suit your own tastes.Number of Servings: 9
Ingredients
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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
Tips
This is a low sodium recipe. I wish Spark had a Low Sodium category under Dietary Needs, but they don't.
Directions
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.