Chicken and Root Vegetable Soup

Time

Yield

4 to 6 servings

Ingredients

Ingredients

1 tbsp. butter
1 cup onion, finely chopped
1 lb. chicken breast, boneless, skinless, cut into 1/2-inch cubes
3 md. potatoes, peeled and cut into 1/2-inch cubes
1 md. turnip, peeled and cut into 1/4-inch cubes
1/2 lb. carrots, peeled and cut into 1/4-inch cubes
1 parsnip, scraped and cut into 1/4-inch cubes
2 lg. leeks, finely diced (white part only)
5 cups chicken broth
Salt and pepper, to taste

Instructions

In heavy saucepan or Dutch oven heat butter or margarine. Cook onion, stirring, until it wilts. Add chicken; stir. Drain potatoes. Add to chicken and onions, along with turnip, carrots, parsnip and leek. Cook, stirring, about 2 minutes. Add broth, salt and pepper. Bring soup to boil. Reduce heat; partially cover. Simmer for 30 minutes.

Author's Comments

Per serving: 374 calories; 8g fat; 104 mg cholesterol 924 mg sodium. Percent of calories from fat 19%.

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