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Receta Chicken Soup with Root Vegetables

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Delicious soup using left-over chicken and selection of root vegetables. Nice twist on the usual chicken soup. Modified from "Bon Appetit" magazine.

Tiempo de Prep:
Tiempo para Cocinar:
Raciónes: 6-8 bowls
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Ingredientes

Cost per serving $0.34 view details
  • Meat from 1 3-4 pound roast chicken, diced (skin removed)
  • 2 tablespoons olive oil
  • 1 cup onion, chopped
  • 2 peeled cloves of garlic, sliced
  • 2 fresh Turkish bay leaves
  • 3 unpeeled carrots, 1/3-inch cubes
  • 1 large celery root, peeled and 1/3-inch cubed
  • 1 1/2 cups red-skinned sweet potatoes (yams), peeled and 1/3-inch cubed
  • 1 cup parsnips, peeled and 1/3-inch cubed
  • 7 cups water or chicken stock
  • 2 teaspoon fresh thyme, chopped
  • 1 teaspoon sea salt or Kosher salt
  • Freshly ground pepper
  • 4 large fresh Italian parsley springs, chopped (for garnish)

Direcciones

  1. Heat oil in large soup pot over medium-high heat.
  2. Add chopped onion, sliced garlic and bay leaves and stir.
  3. Saute 2 minutes.
  4. Add carrots, celery root, sweet potatoes, parsnips, chopped thyme, salt and stir.
  5. Saute for 5 minutes.
  6. Add water or stock and stir.
  7. Bring to a boil.
  8. Reduce heat and simmer until vegetables are tender, about 15-20 minutes.
  9. Add diced chicken and stir.
  10. Season with salt and pepper to taste.
  11. Add chopped parsley to each bowl for garnish.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 353g
Recipe makes 6 servings
Calories 76  
Calories from Fat 41 54%
Total Fat 4.65g 6%
Saturated Fat 0.65g 3%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 420mg 18%
Potassium 197mg 6%
Total Carbs 8.56g 2%
Dietary Fiber 2.1g 7%
Sugars 3.22g 2%
Protein 0.81g 1%
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