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Recipes > Main Dishes > Soups > Chicken and Parsnip Soup

Chicken and Parsnip Soup

Chase away the chillies with this scrumptious soup!

Chicken and Parsnip Soup

Photo: cookinglight.com


1 1/2 teaspoons olive oil

3/4 cup thinly diagonally sliced parsnip (2 parsnips)

3/4 cup thinly sliced shallots (2 shallots)

1 (4-ounce) package gourmet mushroom blend

1 garlic clove, minced

2 1/2 cups fat-free, lower-sodium chicken broth

1 cup water

1 cup chickpeas (garbanzo beans), rinsed and drained

1 cup shredded skinless, boneless rotisserie chicken breast

1/2 teaspoon freshly ground black pepper

1/4 teaspoon salt

1/8 teaspoon hot sauce

1 thyme sprig

2 tablespoons chopped fresh parsley


Heat olive oil in a medium saucepan over medium-high heat. Add parsnip, shallots, mushrooms, and garlic; sauté 3 minutes. Add broth and next 7 ingredients (through thyme); bring to a simmer, and cook 10 minutes or until parsnips are tender. Remove from heat; stir in parsley.

Source: cookinglight.com

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