CHICKEN SOUP WITH PARSNIPS RECIPES

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CHICKEN NOODLE SOUP RECIPE | MARTHA STEWART



Chicken Noodle Soup Recipe | Martha Stewart image

There's nothing more comforting than a bowl of fresh chicken noodle soup. A sprinkling of dill and parsley, just before serving, adds a touch of brightness to this crowd-pleasing lunch or dinner.

Provided by Martha Stewart

Categories     Soup Recipes

Yield Makes 3 1/4 quarts

Number Of Ingredients 7

3 quarts Homemade Chicken Stock
3 carrots, cut into 1/8-inch-thick rounds
Salt and freshly ground black pepper
8 ounces medium egg noodles
Cooked chicken meat, shredded
1/4 cup chopped fresh dill, or 1 tablespoon dried dill
1/4 cup fresh flat-leaf parsley

Steps:

  • Remove the chilled chicken stock from the refrigerator. Use a spoon to remove the layer of fat that has formed at the top, and discard. Place stock in a stockpot over medium-high heat, and bring just to a simmer. Add carrots, and simmer until tender, about 6 minutes.
  • Meanwhile, bring a large saucepan of salted water to a boil. Cook noodles until just tender, about 6 minutes. Drain noodles, and add them to the pot of stock, along with shredded chicken meat. Season with salt and pepper. Heat until very hot. When ready to serve, stir in dill and parsley.

HONEY MUSTARD CHICKEN POT WITH PARSNIPS - BBC GOOD FOOD



Honey mustard chicken pot with parsnips - BBC Good Food image

For an easy, warming family casserole on a budget, this one-pot ticks all the boxes

Provided by Good Food team

Categories     Dinner

Total Time 45 minutes

Prep Time 5 minutes

Cook Time 40 minutes

Yield 4

Number Of Ingredients 9

1 tbsp olive oil
8 bone-in chicken thighs, skin removed
2 onions, finely chopped
350g parsnip, cut into sticks
300ml vegetable stock
2 tbsp wholegrain mustard
2 tbsp clear honey
few thyme sprigs
flat-leaf parsley, to serve (optional)

Steps:

  • Heat half the oil in a large frying pan or shallow casserole with a lid. Brown the chicken until golden, then set aside. Heat the remaining oil, then cook the onions for 5 mins until softened.
  • 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.

Nutrition Facts : Calories 326 calories, FatContent 10 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 23 grams carbohydrates, SugarContent 15 grams sugar, FiberContent 6 grams fiber, ProteinContent 39 grams protein, SodiumContent 0.82 milligram of sodium

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