Chicken and Root Vegetable Soup

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

Minutes

Total Time

50

Minutes

Makes

6

servings

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.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Wing it!
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:

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