Best Chicken And Parsnip Soup Recipes

Curried Chicken and Parsnip Soup image

Provided by Evie3234

Categories Chicken

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

2 onions, chopped
2 garlic cloves, peeled and chopped
2 medium parsnips, scraped and chopped
50 g butter
1 tablespoon curry powder
2 tablespoons flour
5 cups chicken stock
2 cups cooked chicken, chopped into bite size pieces
parsley (to garnish)

Steps:

Melt butter in large saucepan.
Add curry powder and saute the onion, garlic and parsnips until the onion is clear.
Stir in the flour and cook until the mixture bubbles.
Stir in the chicken stock and bring to boil and simmer for 15 minutes or until the parsnips are cooked.
Pour the mixture into a blender and blend until smooth.
Return to the saucepan, add the chicken and cook for another 10 minutes or until chicken is heated through.
Garnish with the parsley and serve hot.

Nutrition Facts : Calories 357.6, Fat 18.6, SaturatedFat 8.7, Cholesterol 88.2, Sodium 573.6, Carbohydrate 20.1, Fiber 1.6, Sugar 7.2, Protein 26.5

CHICKEN AND PARSNIP SOUP image

Yield 4 people

Number Of Ingredients 14

1 1/2 teaspoons olive oil
3/4 cup thinly diagonally sliced parsnip (2 parsnips)
3/4 cup thinly sliced shallots (2 shallots)
1 (4-ounce) package gourmet mushroom blend
1 garlic clove, minced
2 1/2 cups fat-free, lower-sodium chicken broth
1 cup water
1 cup chickpeas (garbanzo beans), rinsed and drained
1 cup shredded skinless, boneless rotisserie chicken breast
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1/8 teaspoon hot sauce
1 thyme sprig
2 tablespoons chopped fresh parsley

Steps:

. Heat olive oil in a medium saucepan over medium-high heat. Add parsnip, shallots, mushrooms, and garlic; sauté 3 minutes. Add broth and next 7 ingredients (through thyme); bring to a simmer, and cook 10 minutes or until parsnips are tender. Remove from heat; stir in parsley.

Chicken and Parsnip Soup image

Provided by @MakeItYours

Number Of Ingredients 14

1 1/2 teaspoons olive oil
3/4 cup thinly diagonally sliced parsnip (2 parsnips)
3/4 cup thinly sliced shallots (2 shallots)
1 (4-ounce) package gourmet mushroom blend
1 garlic clove, minced
2 1/2 cups fat-free, lower-sodium chicken broth
1 cup water
1 cup chickpeas (garbanzo beans), rinsed and drained
1 cup shredded skinless, boneless rotisserie chicken breast
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1/8 teaspoon hot sauce
1 thyme sprig
2 tablespoons chopped fresh parsley

Steps:

Heat olive oil in a medium saucepan over medium-high heat. Add parsnip, shallots, mushrooms, and garlic; sauté 3 minutes. Add broth and next 7 ingredients (through thyme); bring to a simmer, and cook 10 minutes or until parsnips are tender. Remove from heat; stir in parsley.