Best Chicken Soup With Root Vegetables Recipes

CHICKEN SOUP WITH ROOT VEGETABLES

Chicken Soup With Root Vegetables image

From Bon Appetit Sept. 2010, by Lora Zarubin. Read More http://www.epicurious.com/recipes/food/views/Chicken-Soup-with-Root-Vegetables-360590#ixzz1guhfwInt Per serving: 285 calories, 9 g fat, 4 g fiber

Provided by Queen Dana

Categories Chicken

Time 3h

Yield 6 serving(s)

Number Of Ingredients 17

Ingredients

1 roast chicken (3 1/4 to 3 1/2 lbs)
1 chicken carcass, reserved from carved roast chicken
5 quarts water
1 large onion, halved, plus 1 cup chopped
4 peeled garlic cloves, 2 whole, 2 sliced
3 carrots, cut into chunks, plus 1 1/2 cups 1/3-inch cubes peeled carrot
3 celery ribs, cut into chunks
4 turkish bay leaves, divided
4 large fresh italian parsley sprigs plus chopped parsley (for garnish)
4 large fresh fresh thyme sprigs, plus 2 teaspoons chopped
12 whole allspice
2 tablespoons olive oil
2 cups celery root, 1/3-inch cubes peeled
1 1/2 cups red-skinned sweet potatoes, 1/3-inch cubes peeled (yams)
1 cup parsnip, 1/3-inch cubes peeled
1 teaspoon fine sea salt
fresh ground black pepper

Steps:

Cut meat off chicken and dice. Place both carcasses, 5 quarts water, halved onion, whole garlic cloves, carrot chunks, celery chunks, 2 bay leaves, parsley sprigs, thyme sprigs, and allspice in 8-to 10-quart pot. Bring to boil. Reduce heat. Simmer 1 1/4 hours.
Strain broth; return to pot and boil until reduced to 7 cups.
Heat oil in another large pot over medium-high heat. Add chopped onion, sliced garlic, and 2 bay leaves; sauté 2 minutes. Add carrot cubes, chopped thyme, celery root, sweet potatoes, parsnips, 1 teaspoon sea salt, and 7 cups broth; bring to boil. Reduce heat and simmer until vegetables are tender, about 15 minutes. Add diced chicken; season with more salt and pepper. Garnish with chopped parsley.

Nutrition Facts : Calories 377, Fat 18.9, SaturatedFat 4.7, Cholesterol 56.7, Sodium 598.3, Carbohydrate 43.6, Fiber 11.1, Sugar 6.2, Protein 18.3

CLASSIC CHICKEN-VEGETABLE SOUP

Classic Chicken-Vegetable Soup image

You can't go wrong with this classic chicken-vegetable soothing soup-it's good for what ails you. This traditional recipe is delicious and easy to make.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Number Of Ingredients 5

Ingredients

Chicken Soup Base (10 cups broth and 4 cups shredded chicken)
4 medium carrots, cut into 1/4-inch rounds
3 medium celery stalks, cut into 1/4-inch slices
2 medium Yukon Gold potatoes, peeled and cut into 1/2-inch pieces
Coarse salt and ground pepper

Steps:

In a large pot, bring broth to a boil over high. Add carrots, celery, and potatoes. Reduce heat and simmer until vegetables are tender, 14 to 16 minutes. Stir in chicken, season with salt and pepper, and cook until chicken is warmed through, 1 to 2 minutes.

Nutrition Facts : Calories 269 g, Fat 7 g, Fiber 5 g, Protein 31 g, SaturatedFat 2 g

CHICKEN AND ROOT VEGETABLE SOUP

Chicken and Root Vegetable Soup image

Looking for a hearty dinner? Then check out this chicken and veggies soup that is ready in 50 minutes.

Provided by Betty Crocker Kitchens

Categories Entree

Time 50m

Yield 6

Number Of Ingredients 10

Ingredients

2 tablespoons butter or margarine
1 small onion, finely chopped (1/4 cup)
2 medium carrots, thinly sliced (1 cup)
3 medium parsnips, peeled and sliced (1 cup)
1 medium leek, sliced (2 cups)
7 cups ready-to-serve chicken broth
1 cup uncooked orzo or rosamarina pasta (6 ounces)
2 cups shredded cooked chicken
2 tablespoons chopped fresh or 2 teaspoons dried dill weed
1/2 teaspoon salt

Steps:

Melt butter in Dutch oven over medium heat. Cook onion, carrots, parsnips and leek in butter about 5 minutes, stirring occasionally, until carrots are tender.
Stir in broth and pasta. Heat to boiling; reduce heat to low. Cover and simmer about 15 minutes, stirring occasionally, until pasta is tender.
Stir in remaining ingredients. Cover and simmer about 5 minutes or until hot.

Nutrition Facts : Calories 285, Carbohydrate 34 g, Cholesterol 40 mg, Fiber 5 g, Protein 24 g, SaturatedFat 2 g, ServingSize 1 serving, Sodium 1520 mg

POTLUCK CHICKEN VEGETABLE SOUP

Potluck Chicken Vegetable Soup image

I experimented with different variations, and this is the best chicken vegetable soup recipe I came up with. It's especially good to take to potlucks or share with friends. I often take a bowl to work to heat up for a fast lunch. -Bertha Vogt, Tribune, Kansas

Provided by Taste of Home

Categories Dinner Lunch

Time 2h35m

Yield 16 servings (about 4 quarts).

Number Of Ingredients 16

Ingredients

1 roasting chicken (about 5 pounds), cut up and skin removed
2 celery ribs, sliced
1 large onion, chopped
2-1/2 quarts water
1 can (14-1/2 ounces) stewed tomatoes
4 medium carrots, sliced
2 medium potatoes, peeled and cubed
1 medium turnip, peeled and cubed
2 tablespoons chicken bouillon granules
1/2 teaspoon minced fresh parsley
3/4 teaspoon each dried basil, oregano and tarragon
3/4 teaspoon salt
3/4 teaspoon pepper
1/2 teaspoon garlic powder
2 cups fresh broccoli florets
2 cups frozen peas, optional

Steps:

Place the chicken, celery, onion and water in a Dutch oven; bring to a boil. Skim fat. Reduce heat; cover and simmer until chicken is tender, 1-1/2 to 2 hours. Remove chicken; cool. , Remove meat from bones and cut into bite-size pieces; return to pan. Add the tomatoes, carrots, potatoes, turnip, bouillon and seasonings; bring to a boil. Reduce heat; cover and simmer for 20 minutes. Add broccoli and peas if desired; simmer until vegetables are tender, 15-20 minutes longer.

Nutrition Facts : Calories 195 calories, Fat 9g fat (2g saturated fat), Cholesterol 55mg cholesterol, Sodium 537mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 2g fiber), Protein 19g protein.

ROOT VEGETABLE SOUP

Root Vegetable Soup image

Here's a simple, robust, cold-weather soup that you can make with almost any mixture of root vegetables you have to hand: carrots, parsnips, celery root, turnips, rutabaga, sweet or regular potato. Flavored with garlic, rosemary and bay leaves on top of a saute of onions and celery, it's an earthy, sweet, and warming meal for days where the air has some bite. Top with a drizzle of olive oil and lemon juice, some grated cheese, flaky salt and a shower of black pepper.

Provided by Melissa Clark

Categories easy, soups and stews

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 14

Ingredients

6 tablespoons unsalted butter
1 large onion or 2 leeks (white and light green part only), chopped
2 to 3 celery stalks, diced
3 garlic cloves, finely chopped
3 rosemary or thyme branches
2 bay leaves
3 1/2 pounds mixed root vegetables (carrot, parsnip, celery root, turnip, rutabaga, sweet or regular potato), peeled and cut into 1-inch chunks
2 teaspoons fine sea salt, more as needed
1/2 teaspoon black pepper, more as needed
Juice of 1/2 lemon, more for serving
Extra-virgin olive oil
Flaky sea salt
Crushed Aleppo, Urfa or other chile flakes, optional
Grated Parmesan or pecorino, optional

Steps:

Melt butter in a large, heavy-bottomed pot. Stir in onion and celery. Cook, stirring occasionally, until vegetables are tender, about 10 minutes. Stir in garlic, rosemary and bay leaves; cook 1 minute more. Add root vegetables, 8 cups water, salt and pepper. Bring to a boil; reduce heat to medium and simmer, covered, until vegetables are tender, 30 to 40 minutes.
Remove and discard rosemary branches and bay leaves. Using an immersion blender, purée soup until smooth. (Alternatively, you can purée the soup in batches in a blender or food processor.) If the soup is too thick, add a little water. Season with lemon juice and more salt to taste.
To serve, ladle soup into bowls and top with a drizzle of olive oil, a few drops of lemon juice, flaky salt and crushed chile or grated cheese, if desired.

Nutrition Facts : @context http, Calories 263, UnsaturatedFat 6 grams, Carbohydrate 30 grams, Fat 13 grams, Fiber 9 grams, Protein 7 grams, SaturatedFat 6 grams, Sodium 581 milligrams, Sugar 1 gram, TransFat 0 grams