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.
- 1½ teaspoons olive oil
- ¾ cup thinly diagonally sliced parsnip (2 parsnips)
- ¾ cup thinly sliced shallots (2 shallots)
- 1 (4-ounce) package gourmet mushroom blend
- 1 garlic clove, minced
- 2½ 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
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon salt
- ⅛ 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.