Chicken and Root Vegetable Soup

Looking for a hearty dinner? Then check out this chicken and veggies soup that is ready in 50 minutes.

  • Prep Time 20 min
  • Total Time 50 min
  • Servings 6

Ingredients

2
tablespoons butter or margarine
1
small onion, finely chopped (1/4 cup)
2
medium carrots, thinly sliced (1 cup)
3
medium parsnips, peeled and sliced (1 cup)
1
medium leek, sliced (2 cups)
7
cups ready-to-serve chicken broth
1
cup uncooked orzo or rosamarina pasta (6 ounces)
2
cups shredded cooked chicken
2
tablespoons chopped fresh or 2 teaspoons dried dill weed
1/2
teaspoon salt
  • 1 Melt butter in Dutch oven over medium heat. Cook onion, carrots, parsnips and leek in butter about 5 minutes, stirring occasionally, until carrots are tender.
  • 2 Stir in broth and pasta. Heat to boiling; reduce heat to low. Cover and simmer about 15 minutes, stirring occasionally, until pasta is tender.
  • 3 Stir in remaining ingredients. Cover and simmer about 5 minutes or until hot.

Expert Tips

Parsnips are cousins to carrots, celery and parsley. They look like large white carrots and, like carrots, should be peeled. They are a favorite in Europe, prized for their sweetness and versatility. Peak season is October through April.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 serving
Calories
285
(
Calories from Fat
70),
% Daily Value
Total Fat
8g
8%
(Saturated Fat
2g,
2%
),
Cholesterol
40mg
40%;
Sodium
1520mg
1520%;
Total Carbohydrate
34g
34%
(Dietary Fiber
5g
5%
),
Protein
24g
24%
;
% Daily Value*:
Iron
16%;
Exchanges:
2 Starch; 1 Vegetable; 2 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.