CHICKEN SOUP PARSNIPS RECIPES

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CHICKEN SOUP - THE PIONEER WOMAN – RECIPES, COUNTRY LIF…



Chicken Soup - The Pioneer Woman – Recipes, Country Lif… image

If you need a break from the heavy food and treats of the holiday season, put a pot of chicken soup on your stove.

Provided by Ree Drummond

Categories     main dish    soup

Total Time 2 hours 20 minutes

Prep Time 20 minutes

Cook Time 2 hours

Yield 12 servings

Number Of Ingredients 9

1 whole Chicken
1 whole Bay Leaf
64 oz. fluid Unsalted (or Low Sodium) Chicken Broth (you May Use Half Broth And Half Water If Desired.)
1 whole Large Onion, Chopped
3 whole Ribs Of Celery, Sliced
3 whole Carrots, Peeled And Chopped
3 whole Parsnips, Peeled And Chopped
1/2 tsp. Salt
Ground Black Pepper

Steps:

  • Place all ingredients but the pepper into a pot. Bring to a boil, then reduce to a simmer. Cover and simmer for 1 1/2 to 2 hours, or until chicken is done, vegetables are tender, and soup flavor is divine. Taste and adjust seasonings as needed. Serve in a bowl, then sprinkle black pepper over the top. *Note: Adjust broth levels and/or vegetable amounts as needed.

CLASSIC JEWISH CHICKEN SOUP RECIPE | ALLRECIPES



Classic Jewish Chicken Soup Recipe | Allrecipes image

A classic recipe for 'Jewish Penicillin!' Add matzo balls if you wish, or just serve with noodles, fresh bread, or biscuits. This soup is even better reheated the next day!

Provided by Jennifer Feher

Categories     Chicken Soup

Total Time 1 hours 30 minutes

Prep Time 20 minutes

Cook Time 1 hours 10 minutes

Yield 12 servings

Number Of Ingredients 14

1 whole chicken, giblets removed
2 large onions, chopped
water to cover
2 tablespoons dried dill weed
2 tablespoons dried parsley
salt and ground black pepper to taste
4 large carrots, peeled and cut into cubes
2 potatoes, peeled and cut into cubes
2 leeks, diced
3 stalks celery, diced
1 large kohlrabi bulb, peeled and diced
3 parsnips, peeled and cut into cubes
2 tablespoons chicken bouillon granules
salt and ground black pepper to taste

Steps:

  • Put chicken in a large pot with the chopped onions. Pour enough water into the pot to cover; add dill, parsley, salt, and pepper. Bring to a boil, reduce heat to medium-low, and cook at a simmer for 45 minutes.
  • Skim and discard any foam from the top of the simmering liquid. Remove chicken to a cutting board. Remove as much meat from the chicken bones as possible; cut into chunks.
  • Return the liquid to a boil. Add carrots, potatoes, leeks, celery, kohlrabi, and parsnips to the boiling liquid. Reduce heat to medium-low and cook until the vegetables are tender, about 20 minutes. Stir cooked chicken chunks and chicken bouillon into the mixture. Season again with salt and pepper. Cook until the chicken is hot, about 5 minutes.

Nutrition Facts : Calories 200 calories, CarbohydrateContent 21.2 g, CholesterolContent 48 mg, FatContent 4.7 g, FiberContent 4.8 g, ProteinContent 18.5 g, SaturatedFatContent 1.2 g, SodiumContent 283.3 mg, SugarContent 5.5 g

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    1. Preheat the oven to 180ºC/350ºF/gas 4.
    2. Put 2 parsnips aside for later. Peel the onion, roughly chop with the remaining parsnips (keep the skins on) and peel and finely grate the garlic and ginger.
    3. Place the parsnips and onions in a large pan over a medium heat with 1 tablespoon of olive oil, then cover and cook for 20 minutes, or until dark golden, stirring occasionally.
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    5. Roughly snap in the uncooked poppadoms, then add the stock and simmer for 20 minutes, loosening with a splash of water, if needed.
    6. Meanwhile, speed-peel the reserved parsnips into ribbons until you reach the woody core (discard this bit), blanch for 30 seconds in fast boiling water, then drain and pat dry.
    7. Season with sea salt, then spread out in a single layer over a couple of oiled baking trays. Roast for 15 minutes, or until golden and crisp.
    8. Season the soup to perfection, ripple through the yoghurt and divide between warm bowls.
    9. Pick over the coriander leaves, sprinkle with a little garam masala, and top with the parsnip crisps. Feel free to drizzle with chilli oil for a warm glow.
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  • Heat the oil in a large pan over a medium heat, add the onion and cook for 5 minutes until softened. Add the leftover carrots, parsnips and potatoes and cook for a further 5 minutes, adding the garlic and most of the thyme for the final minute.

    Add the chicken stock and the chicken and cook, covered, for 5-10 minutes, until the chicken is piping hot. Stir in the lemon juice. Using a slotted spoon, remove about half the vegetables and chicken to a bowl and set aside.

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  • Place all ingredients but the pepper into a pot. Bring to a boil, then reduce to a simmer. Cover and simmer for 1 1/2 to 2 hours, or until chicken is done, vegetables are tender, and soup flavor is divine. Taste and adjust seasonings as needed. Serve in a bowl, then sprinkle black pepper over the top. *Note: Adjust broth levels and/or vegetable amounts as needed.
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  • Form balls the size of golf balls by shaping them with 2 spoons, rolling them with your hands, or scooping them with a small ice cream scoop. Drop them into simmering chicken stock and cook for 30 minutes, or until fully cooked and puffed, turning once. Remove and serve hot in chicken soup.
See details


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Calories 326 calories per serving
  • Nestle the thighs back amongst the onions and add the parnips. Mix the stock with the mustard and honey, then pour in. Scatter over the thyme, then bring to a simmer. Cover, then cook for 30 mins (or longer, see tip) until the chicken is tender, then season. Serve with steamed greens.
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There’s something wonderfully comforting about a nice bowl of soup. I’ve served this one with some quick, funky parsnip crisps, garam masala and a swirl of yoghurt and chilli oil. Delicious.
From jamieoliver.com
Total Time 50 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 428 calories per serving
    1. Preheat the oven to 180ºC/350ºF/gas 4.
    2. Put 2 parsnips aside for later. Peel the onion, roughly chop with the remaining parsnips (keep the skins on) and peel and finely grate the garlic and ginger.
    3. Place the parsnips and onions in a large pan over a medium heat with 1 tablespoon of olive oil, then cover and cook for 20 minutes, or until dark golden, stirring occasionally.
    4. Add the garlic and ginger, then scatter over the cumin seeds, 1 teaspoon of garam masala and the lentils and cook for a further 5 minutes.
    5. Roughly snap in the uncooked poppadoms, then add the stock and simmer for 20 minutes, loosening with a splash of water, if needed.
    6. Meanwhile, speed-peel the reserved parsnips into ribbons until you reach the woody core (discard this bit), blanch for 30 seconds in fast boiling water, then drain and pat dry.
    7. Season with sea salt, then spread out in a single layer over a couple of oiled baking trays. Roast for 15 minutes, or until golden and crisp.
    8. Season the soup to perfection, ripple through the yoghurt and divide between warm bowls.
    9. Pick over the coriander leaves, sprinkle with a little garam masala, and top with the parsnip crisps. Feel free to drizzle with chilli oil for a warm glow.
See details


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Total Time 25 minutes
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Calories 302 calories per serving
  • Heat the oil in a large pan over a medium heat, add the onion and cook for 5 minutes until softened. Add the leftover carrots, parsnips and potatoes and cook for a further 5 minutes, adding the garlic and most of the thyme for the final minute.

    Add the chicken stock and the chicken and cook, covered, for 5-10 minutes, until the chicken is piping hot. Stir in the lemon juice. Using a slotted spoon, remove about half the vegetables and chicken to a bowl and set aside.

    Using a stick blender, whizz the soup in the pan until smooth (or blend in a food processor), then return the reserved chicken and vegetables to the pan and heat through. Serve in bowls with a dollop of crème fraîche and the remaining thyme scattered on top, with pieces of baguette on the side.

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