Chicken, Parsnip And Carrot Soup


  • Category: Cancer, Heart Health
  • Meal: Brunch, Dinner
  • Main Ingredients: Chicken breast, Parsnips, Carrots, Green Apples
  • Servings: Makes 6

Chicken stew is comforting, but this easy recipe lacks the butter and cream that can weigh you down and turn it into a heavy, calorie-laden dish. Hearty root vegetables provide heft and heartiness to an otherwise lightly-flavored soup.


  • 2 tablespoons olive oil
  • 1 pound chicken breast, cut into bite-size pieces
  • 1 large yellow onion, chopped
  • 4 parsnips, peeled and chopped
  • 4 carrots, peeled and chopped
  • 1 tablespoon fresh rosemary, chopped
  • salt and pepper to taste
  • 4 cups chicken broth, choose reduced-sodium if available
  • 2 green apples, peeled and chopped
  • 2 teaspoons apple cider vinegar


Heat one tablespoon of the oil in a large Dutch oven over medium heat. Brown the chicken on all sides for 3 to 5 minutes. Set aside. Add another 1 tablespoon of oil to the pot and add the onion, parsnips, carrots and rosemary. Season to taste. Cook for 3 to 5 minutes, stirring regularly, until the vegetables soften. Add the broth and the apples and bring to a simmer, cooking for about 8 to 10 minutes, or until the vegetables are tender. Add the chicken back in and stir in the vinegar.

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