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  • Chicken Soup with Root Vegetables

    1 vote
    Chicken Soup with Root Vegetables
    Prep time:
    Cook time:
    Servings: 6-8 bowls
    by Judy Fisher
    11 recipes
    		 >
    Delicious soup using left-over chicken and selection of root vegetables. Nice twist on the usual chicken soup. Modified from "Bon Appetit" magazine.

    Ingredients

    • 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)

    Directions

    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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