Chicken and Root Vegetable Soup
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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 |
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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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