Chicken and Parsnip Soup

Chicken and Parsnip Soup

Time: 40 minutes minutes
Yield:  4 servings (serving size: 1 1/3 cups)


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 (I used 8 oz of regular white mushrooms)
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 parsley1. 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.

CALORIES 204 ; FAT 4.1g (sat 0.8g,mono 1.9g,poly 0.9g); CHOLESTEROL 30mg; CALCIUM 62mg; CARBOHYDRATE 25.3g; SODIUM 607mg; PROTEIN 17.4g; FIBER 5.1g; IRON 2.3mg

Cooking Light, NOVEMBER 2010