This is a print preview of "Chicken Soup with Root Vegetables" recipe.

Chicken Soup with Root Vegetables Recipe
by Judy Fisher

Chicken Soup with Root Vegetables

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

Rating: 5/5
Avg. 5/5 1 vote
Prep time: United States American
Cook time: Servings: 6 bowls

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.