Chicken and Parsnip Soup

Is anyone thinking of anything other than Thanksgiving this week? I always find this week to be a tough one because no one is really working, but you still have to go to work. You still have to eat dinner, but you just piece random ingredients together because most of the fridge is full of Thanksgiving fixin’s. It’s like a waiting game until Thursday rolls around, and then it’s full speed ahead into Christmas.

This parsnip and chicken soup is a great pre-Thanksgiving choice for several reasons. First of all, it’s cold outside in most areas, so soup is a comforting choice. Secondly, if you make this with a pre-cooked, shredded, rotisserie chicken from the grocery store, it requires zero fridge space. All you need is a package of mushrooms, a can of chickpeas and a couple of parsnips.

The Hubs and I have never been huge mushroom lovers, but we were both crazy about this soup. It was super earthy and satisfying, yet light enough that you won’t ruin your pre-Thanksgiving warm-up fast. Doesn’t everyone fast before Thanksgiving? No? Just us? Never mind then.

I’m looking forward to starting a holiday baking bonanza on the blog next week, so save some room for dessert and tune in for some great sweet treats.

4 from 3 votes

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Chicken and Parsnip Soup

Chicken soup with parsnips is the perfect way to warm yourself on a cold day. Easy, one pot meal that is ready in no time. 

Course Main Course

Cuisine American

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 6 servings

Calories 145 kcal

Ingredients

• 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

Instructions

1. 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.

Nutrition Facts

Chicken and Parsnip Soup

Amount Per Serving (1 g)

Calories 145 Calories from Fat 36

% Daily Value*

Fat 4g6%

Sodium 513mg21%

Carbohydrates 15g5%

Sugar 2g2%

Protein 14g28%

* Percent Daily Values are based on a 2000 calorie diet.

**Recipe from Cooking Light

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