Chicken and Parsnip Soup

olive oil

¾ cup thinly diagonally sliced parsnip (2 parsnips)

shallots (2 shallots)

(4-ounce) package gourmet mushroom blend

garlic clove,

chicken broth

water

chickpeas (garbanzo beans),

shredded skinless, boneless rotisserie chicken breast

black pepper

salt

hot sauce

thyme

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.


Outstanding soup! As others have said, the flavors work well together and my picky teenagers both love it! My son won't eat exotic mushrooms, so I use a mix of regular and baby Bella.  I can't say enough good things about the awesome recipe. Easy to make, hearty, delicious!

 Love this soup! It's usually the first one I make when the weather starts getting chilly. It's super easy and incredibly flavorful. I usually go a little heavy-handed on the chicken and add a whole can of chickpeas and a little more water and broth. The parsnip flavor, which I know one reviewer complained about, isn't overpowering at all when you add more of the other ingredients and broth - plus you have more soup for leftovers.

My husband, who is a chef and now has to turn out a few soups daily for his corporate catering gig, was so surprised at how delicious all of the flavors are together. He makes a version of this for his customers and they love it too.

TIP: I typically use this garlic hot sauce (I need to buy some more!), which tastes delicious in the soup.  http://www.hotsauce.com/Ass-Kickin-Roasted-Garlic-Hot-Sauce-p/1801.htm 

The first time I made it, I made it exact to the recipe and it was amazing!  I love this soup and make it again and again!  Few changes I have are: I use boneless skinless chicken and put some pepper, salt and dried thyme and cooked that up and added it to the broth instead of the suggested chicken (its cheaper); I used dried parsley and added it with the thyme since I didn't have any fresh on hand; and I also sometimes add some wild rice to the soup at the end.

Based on the previous reviews, I made this soup and made it exactly as the recipe states. I found it to be dreadful! It seemed to me that the flavors were not in harmony - like a bowl full of mismatched ingredients. The taste of the parsnip was so pronounced, it stood away from everything else and gave an almost perfume-y addition to the broth. 

I do like parsnips and have cooked with them before, but found this recipe to be ill-matched for the parsnip. I would not even consider serving this to anyone else, and will definitely not be making this recipe again.

The best flavor!  I think it must be the mushrooms and parsnips.  Delicious!  I served it for dinner, and while it wasn't for a special occasion, it would suit that purpose perfectly.  I also made the biscuits which were small, but I think a definite improvement over mixes.  The kids commented on how good they were too!  As for substitutions... I used button mushrooms, and half cup of sliced onion in place of the shallots.  Overall, I am planning on keeping this recipe and serving it again.

This was a satisfying, healthy dinner for out of town guests on a cold fall evening.  I added torn Swiss chard leaves to add color and interest.  My husband and teenage son sprinkled on grated Parmesian cheese.

Loved this soup!  The parsnips gave it a slightly different flavor which I liked; the dash of hot sauce gave it just the right amount of kick.  I used regular white mushrooms and doubled the amount 'cause I like mushrooms.

chicken and parsnip soup

Total: 30 minutes

Servings: 2.5

Author : Elizabeth Nelson

Ingredients

Instructions

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