Chicken And Root Vegetable Soup

There’s nothing quite as comforting as a warm bowl of chicken and root vegetable soup. This hearty and nourishing dish is perfect for chilly days or when I need a wholesome meal packed with nutrients.

The combination of tender chicken and earthy root vegetables creates a rich and flavorful broth that is both satisfying and deeply nourishing.

How To Make Chicken And Root Vegetable Soup?

Recipe Details

Time: 1 hour 15 minutes

Prep: 15 minutes

Cook: 1 hour

Course: Soup

Cuisine: American

Yield: 6 servings

Equipment Needed

• Large soup pot or Dutch oven
• Cutting board
• Sharp knife
• Wooden spoon
• Ladle
• Measuring cups and spoons

Ingredients

• 1 lb boneless, skinless chicken thighs (or breast)
• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 3 carrots, peeled and sliced
• 2 parsnips, peeled and chopped
• 1 small turnip, diced
• 2 potatoes, peeled and cubed
• 1 celery stalk, chopped
• 6 cups chicken broth
• 1 teaspoon salt (adjust to taste)
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1 bay leaf
• 1/4 cup fresh parsley, chopped (for garnish)

Instructions

1. Sauté The Aromatics

I start by heating olive oil in a large soup pot over medium heat. Then, I add diced onions and garlic, sautéing until they turn soft and fragrant.

2. Cook The Chicken

Next, I add the chicken thighs to the pot and cook them for about 3-4 minutes per side until they develop a golden brown sear.

3. Add The Vegetables And Broth

Once the chicken is lightly browned, I add carrots, parsnips, turnips, potatoes, and celery. Then, I pour in the chicken broth, making sure the ingredients are well submerged.

4. Season And Simmer

I season the soup with salt, pepper, thyme, rosemary, and a bay leaf. Bringing everything to a gentle boil, I then reduce the heat to low, cover the pot, and let it simmer for about 45 minutes.

5. Shred The Chicken

After the chicken has cooked through, I remove it from the pot and shred it using two forks. Then, I return the shredded chicken to the soup and stir well.

6. Serve And Garnish

I discard the bay leaf, ladle the soup into bowls, and top each serving with freshly chopped parsley for added freshness.

Nutrition Facts Of Chicken And Root Vegetable Soup

• Calories: 250
• Protein: 22 g
• Carbohydrates: 28 g
• Fat: 6 g
• Fiber: 5 g
• Sodium: 600 mg

Tips And Variations Of Chicken And Root Vegetable Soup

Swap The Chicken

If I’m in the mood for a different protein, I sometimes use turkey or even chickpeas for a vegetarian version.

Add More Spices

A pinch of smoked paprika or cayenne pepper can add a little kick to the broth.

Use Different Root Vegetables

Sweet potatoes or rutabagas are great substitutes for parsnips and turnips.

Make It Creamy

For a creamier soup, I occasionally blend half of the soup before mixing it back into the pot.

Note

I love making a big batch of this soup because it stores well in the fridge for up to 4 days and freezes beautifully. It’s one of those recipes that tastes even better the next day as the flavors continue to develop!

Conclusion

Chicken and root vegetable soup is a delicious, wholesome meal that warms the soul and nourishes the body.

Whether I’m making it for a cozy night in or prepping meals for the week, this soup is always a satisfying choice. I hope you enjoy this recipe as much as I do!