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  • Root Vegetable Chicken Soup

    1 vote
    Root Vegetable Chicken Soup
    Prep time:
    Cook time:
    Servings: 8
    by Judy Fisher
    11 recipes
    		 >
    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!

    Ingredients

    • 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

    Directions

    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.

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    Comments

    • Farrell May Podgorsek
      Farrell May Podgorsek
      Judy, this sounds great. I'll try it this weekend

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