Parsnip Broccoli Chicken Soup
Parsnips are lower in carbs than potatoes and often sold in 16 ounce or 1 pound bags. If you can't find fresh parsnips, substitute an extra large potato.
Servings: 2
Calories: 407kcal
Ingredients
Meat
- 1 lb bone-in chicken breast try Smart Chicken brand
Canned Goods
- 2 32 oz chicken broth try organic free range Field Day brand for best flavor!
Fresh Produce
- 2 small heads broccoli or 2 - 3 bunches broccolini
- 16 oz parsnips a 1 lb package OR 1 extra large potato
- 1 large onion
Instructions
- Add chicken broth and chicken breast(s) to a soup pot. Bring to a boil. Reduce heat and cook uncovered at a slow boil.
- Wash vegetables. Remove ends of onion, peel, and chop. Warm a bit of avocado oil or butter in a frying over medium-high heat. Add onions and saute until lightly browned. Add to soup pot. Continue cooking for about 30 minutes, or until chicken is tender.
- Peel parsnips, cut off ends, and slice in 1 inch pieces. Add to soup pot and cook until parsnips are tender, about 10 to 15 minutes.
- Remove stems from broccolini or broccoli and discard. Cut broccolini/broccoli florets into bite size pieces. Add to soup pot and cook about 3 minutes, taking care not to overcook so broccolin/broccoli retains its color. Remove from heat and serve with salt and pepper, if using.