Chicken And Root Vegetable Soup Recipes

CHICKEN AND ROOT VEGETABLE SOUP

Steps:

• Melt butter in Dutch oven over medium heat. Cook onion, carrots, parsnips and leek in butter about 5 minutes, stirring occasionally, until carrots are tender.
• Stir in broth and pasta. Heat to boiling; reduce heat to low. Cover and simmer about 15 minutes, stirring occasionally, until pasta is tender.
• Stir in remaining ingredients. Cover and simmer about 5 minutes or until hot.

PERFECT CHICKEN VEGETABLE SOUP

Steps:

• Heat vegetable oil in a large pot over medium heat. Add chicken breasts, onion, and garlic; cook and stir until chicken is no longer pink in the center, about 5 minutes.
• Pour chicken broth into the pot; bring to a boil. Stir in potatoes, cabbage, and carrot. Simmer soup until potatoes are tender, 30 to 40 minutes.
• Bring soup back to a boil. Drizzle in eggs, stirring until cooked, about 1 minute. Season with salt and pepper.

CHICKEN SOUP WITH ROOT VEGETABLES

Steps:

• Cut meat off chicken and dice. Place both carcasses, 5 quarts water, halved onion, whole garlic cloves, carrot chunks, celery chunks, 2 bay leaves, parsley sprigs, thyme sprigs, and allspice in 8-to 10-quart pot. Bring to boil. Reduce heat. Simmer 1 1/4 hours.
• Strain broth; return to pot and boil until reduced to 7 cups.
• Heat oil in another large pot over medium-high heat. Add chopped onion, sliced garlic, and 2 bay leaves; sauté 2 minutes. Add carrot cubes, chopped thyme, celery root, sweet potatoes, parsnips, 1 teaspoon sea salt, and 7 cups broth; bring to boil. Reduce heat and simmer until vegetables are tender, about 15 minutes. Add diced chicken; season with more salt and pepper. Garnish with chopped parsley.

WINTER ROOT VEGETABLE SOUP

Steps:

• Preheat an oven to 425 degrees F (220 degrees C).
• Combine parsnips, carrots, celery root, turnips, sweet potato, and butternut squash in a large roasting pan. Drizzle with olive oil, and season with 1 teaspoon of kosher salt and 1/2 teaspoon of pepper. Toss vegetables to evenly distribute seasonings.
• Roast in the preheated oven until the vegetables are easily pierced with a fork, 30 to 45 minutes, stirring every 15 minutes.
• Meanwhile, melt the butter in a large pot or Dutch oven over medium heat. Stir in the celery and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Pour in the vegetable broth and bring to a simmer, uncovered. Stir in the roasted vegetables and continue simmering for 10 minutes. Puree the soup using an immersion blender. Stir in the half and half, and season with salt and pepper, if necessary. If the soup becomes too thick, add more vegetable broth.

ROOT VEGETABLE SOUP

Steps:

• In a large flameproof casserole, melt the butter.
• Add the onion, shallots, salt and pepper.
• Cover and cook over medium-low heat for 15 minutes, stirring often, or until the vegetables soften.
• Add the carrots, parsnips, turnips, chicken stock, water, and nutmeg.
• Bring the mixture to a boil.
• Turn the heat to medium-low, cover the pot, and simmer the soup for 40 to 50 minutes or until vegetables are tender.
• Taste for seasoning and add more salt and pepper if you like.
• Remove 1 cup of solids from the soup and mash them on a plate with a fork until the mixture is pureed.
• Stir the puree back into the soup.
• Return the soup to a boil.
• In a small bowl, combine the lemon rind, mint, and scallions.
• Ladle the soup into bowls, sprinkle with the mint mixture and serve at once.