Esta es una exhibición prevé de cómo se va ver la receta de 'Root Vegetable Chicken Soup' imprimido.

Receta Root Vegetable Chicken Soup
by Judy Fisher

Root Vegetable Chicken Soup

This is a hearty soup based on a recipe from "Bon Appetit" magazine which I simplified it. It's delicious--a meal unto itself. I served it tonight with a green salad. Even my husband loved it--he went back for seconds. Enjoy!

Calificación: 5/5
Avg. 5/5 1 voto
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 8

Ingredientes

  • 1 tablespoon olive oil
  • 1 cup onion, diced
  • 2 cloves garlic, minced
  • 2 fresh bay leaves
  • 2 teaspoons fresh thyme, chopped
  • 6 whole allspice
  • 1 1/2 cups carrots, 1/3-inch dice
  • 2 cups peeled celery root, 1/3-inch dice
  • 1 1/2 cups, red-skinned sweet potatoes (yams), 1/3-inch dice
  • 1 cup parsnips, 1/3-inch dice
  • 7 cups chicken broth
  • 1 teaspoon fine sea salt
  • Freshly ground pepper
  • Diced chicken from a 3-4 pound roasted chicken (skin, fat and bones removed)
  • Fresh parsley, chopped for garnish

Direcciones

  1. Heat oil in a large soup pot over medium heat.
  2. Added onion, garlic and bay leaves and saute for 2 minutes.
  3. Add carrots, celery root, sweet potatoes, parsnips, thyme, allspice, salt and chicken broth and bring to a boil.
  4. Reduce heat, cover and simmer for 15 minutes until vegetables are tender.
  5. Remove allspice.
  6. Add chicken, season with salt and pepper and simmer for another 5 minutes.
  7. Garnish with parsley.