Chicken And Parsnip Soup Recipes

PARSNIP VEGETABLE SOUP

Steps:

• Melt butter in a large pot over medium-low heat. Add carrot, leek, onion, ginger, and thyme. Cook, stirring occasionally, until vegetables have softened, about 10 minutes. Add garlic and cook until fragrant, about 1 minute. Add parsnips and broth and bring to a boil. Cover, reduce heat, and simmer until all vegetables are soft, about 15 minutes. Remove from heat.
• Puree soup with an immersion blender and season with salt, pepper, and nutmeg. Add more broth if soup is too thick.
• Serve with a dollop of sour cream.

CURRIED CHICKEN AND PARSNIP SOUP

Steps:

• Melt butter in large saucepan.
• Add curry powder and saute the onion, garlic and parsnips until the onion is clear.
• Stir in the flour and cook until the mixture bubbles.
• Stir in the chicken stock and bring to boil and simmer for 15 minutes or until the parsnips are cooked.
• Pour the mixture into a blender and blend until smooth.
• Return to the saucepan, add the chicken and cook for another 10 minutes or until chicken is heated through.
• Garnish with the parsley and serve hot.

CHICKEN NOODLE SOUP WITH CARROTS, PARSNIPS AND DILL

Steps:

• In a large pot, combine the broth, onion, carrots, parsnips, salt, and pepper and bring to a simmer. Add the chicken breasts to the pot and simmer until jfor about 20 minutes, until cooked. Remove the chicken and let rest. When cool enough to handle, remove skin and bones and chop or shred intobite-size pieces.
• While chicken is cooling, bring the soup back to a simmer and stir the noodles into the soup. Simmer until the vegetables are tender and the noodles are done, about 5 minutes. Return the chicken pieces to the pot and then stir in the dill and the parsley.

CHICKEN WITH PARSNIPS AND CARROTS

Steps:

• Place chicken, oil and salt in a bowl, toss to coat.
• Heat a large pot over high heat.
• Add chicken, cook in batches , 3 minutes each side till well browned.
• Seat aside.
• Add leek, garlic and thyme and cook 4 minutes till soft.
• Return chicken to pot, add vegetables and stock.
• Bring to the boil, reduce heat, cover and cook on low.
• Cook 25 minutes or till vegies are tender and chicken cooked through.