Name: Clean Eating Chicken Parsnip Soup Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: Soup
Ingredients: 1 lb boneless, skinless chicken breasts; 4 cups low-sodium chicken broth; 2 large parsnips, peeled and diced; 2 carrots, peeled and sliced; 1 onion, diced; 2 cloves garlic, minced; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; Salt and pepper to taste; Fresh parsley for garnish

Instructions

In a large pot, bring the chicken broth to a gentle simmer over medium heat.
Add the chicken breasts to the pot and let them cook for about 15-20 minutes, or until they are cooked through. Remove the chicken from the broth and set it aside to cool.
While the chicken is cooking, prepare the vegetables. Peel and dice the parsnips, slice the carrots, dice the onion, and mince the garlic.
Once the chicken has cooled slightly, shred it using two forks or chop it into bite-sized pieces.
In the same pot with the chicken broth, add the diced parsnips, sliced carrots, diced onion, minced garlic, dried thyme, and dried rosemary. Season with salt and pepper to taste.
Bring the soup to a gentle boil, then reduce the heat to low and let it simmer for about 15-20 minutes, or until the vegetables are tender.
Add the shredded chicken back into the pot and let it simmer for an additional 5 minutes to allow the flavors to blend together.
Taste the soup and adjust the seasoning if needed.
Serve the Chicken Parsnip Soup hot, garnished with fresh parsley for a burst of color and flavor.

Ingredients

Instructions

Nutrition Facts