Roasted Parsnip and Carrot Soup with Chicken

Units:
Servings: Prep Time: 10 Cook Time: 45

Ingredients

Directions

  1. Heat olive oil in a large pot over medium heat.
  2. Add onion and garlic, sauté until softened.
  3. Add parsnips and carrots, cook for 5 minutes.
  4. Pour in chicken broth, bring to a boil.
  5. Reduce heat, cover, and simmer for 30 minutes.
  6. Blend soup until smooth, return to pot.
  7. Stir in shredded chicken, season with salt and pepper.
  8. Garnish with green onions before serving.

Notes

For a creamier texture, add a splash of coconut milk.

Dietary Tags

Recipe By:

Chef AI

Roasted Parsnip and Carrot Soup with Chicken

Ingredients

  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 4 parsnips, peeled and chopped
  • 4 carrots, peeled and chopped
  • 4 cups chicken broth
  • 1 cup cooked chicken, shredded
  • Salt and pepper to taste
  • 1/4 cup green onions, chopped

Directions

  1. Heat olive oil in a large pot over medium heat.
  2. Add onion and garlic, sauté until softened.
  3. Add parsnips and carrots, cook for 5 minutes.
  4. Pour in chicken broth, bring to a boil.
  5. Reduce heat, cover, and simmer for 30 minutes.
  6. Blend soup until smooth, return to pot.
  7. Stir in shredded chicken, season with salt and pepper.
  8. Garnish with green onions before serving.