Chicken And Turnip Soup Food
CHICKEN SOUP I
A good for you soup. This is great served on top of cooked noodles or rice. Garnish with fresh parsley.
Provided by ANGCHICK
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 2h50m
Yield 9
Number Of Ingredients 10
Steps:
- Place chicken, parsnip, turnip, carrots, celery, leek, onion, parsley and dill in an 8 quart stock pot; cover with water and bring to a boil. Reduce heat; cover, and simmer for 2 hours.
- Remove whole chicken from soup, tear meat from bone, and set meat aside. Discard chicken bones, parsley and dill. Remove vegetables from stock pot. Using a food processor, puree vegetables and return to stock pot, along with chicken. Salt and pepper to taste.
Nutrition Facts : Calories 192.1 calories, Carbohydrate 8.4 g, Cholesterol 55.3 mg, Fat 9.1 g, Fiber 2.2 g, Protein 18.6 g, SaturatedFat 2.5 g, Sodium 82.4 mg, Sugar 3 g
CHICKEN AND TURNIP SOUP
This is a wonderful soup and great comfort food on a cold night. It's just the thing for a cold too! Here in Portugal we really like our chicken soup with rice ("canja") but this is a very tasty and colorful variation I often enjoy. The quantities are all aproximations: add or reduce to your liking. :)
Provided by ana c.
Categories Chicken
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Place the potatoes, onions, chicken, carrots and turnip roots in a 5L (about a 6 quarts) pot. Add enough water to generously cover the ingredients (by about 3 inches). Add a pinch of salt.
- Bring to boil over medium-high heat. When the water starts boiling lower heat to a simmer. Let it do that, uncovered, until meat and potatoes are almost done (about 20 minutes). Add pasta and turnip leaves. Allow pasta to cook al dente. Correct salt to taste and it's done!
- To serve: Remove chicken and shred desired/needed amount. Place the rest of the chicken back in the pot (since I'm very lazy I usually just grab the piece of chicken I want with a pair of tongs or a fork and shred it in the bowl using my fork and spoon); Ladle soup into a (big) bowl. Garnish with a splash of red wine vinegar or a good squeeze of lemon. Add pepper and/or tabasco, if desired.
- Note: I'm still a student so I never use stock (bescause I've never made any and I've never seen those practical little xartons of ready made made stuff), which is why I cook the chicken with the bones and neck and all, but if you have homemade chicken stock use it and just add the parts of the bird you like (breast, thigh) cut into bite size pieces; I'm sure it will be just as good, if not better! :).
Nutrition Facts : Calories 651.9, Fat 35.6, SaturatedFat 10.2, Cholesterol 162.6, Sodium 191.4, Carbohydrate 39.2, Fiber 5.7, Sugar 4.8, Protein 42.8
CHICKEN AND TURNIP GREENS SOUP
Make and share this Chicken and Turnip Greens Soup recipe from Food.com.
Provided by cailoisa
Categories < 15 Mins
Time 13m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In a medium saucepan, bring the broth to a simmer over high. Reduce to medium.
- Add the pasta. Cook al dente according to package directions. Meanwhile, thaw greens if using frozen.
- Stir in chicken and greens. Drop in eggs and cook, stirring, for 1 minute. Stir in cream until warmed through.
- Remove from heat. Ladle into bowls and sprinkle with Parmesan and parsley.
Nutrition Facts : Calories 399.5, Fat 18.6, SaturatedFat 7.2, Cholesterol 183.7, Sodium 1359.6, Carbohydrate 18.9, Fiber 0.7, Sugar 1.4, Protein 36.1
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