Recipe for Root Vegetable and Chicken Soup 
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Yield:
4
Ingredients:
Amount Ingredient
1 med onion halved, thinly sliced
salt
1 tsp olive oil
6 oz skinless boneless chicken breast trimmed
1 tsp unsalted butter
1/4 tsp lemon pepper or more to taste
----------------- ROOT VEGETABLES: ----------------
1/2 cup diced peeled celery root
3 sm carrots peeled and sliced
1 sm parsnip peeled and sliced
1/2 med turnip peeled and sliced
3 med parsley roots (trimmed) peeled and sliced
----------------- SEASONINGS: ----------------
1/2 tbl fresh parsley leaves (from parsley root)
1 sm stalk leafy celery
1/2 tbl fresh thyme leaves
1/2 tsp pumpkin grapeseed oil or other aromatic oil
1/2 tsp ground cardamom
1/4 tsp garam masala or to taste
1 pch dried roasted garlic use a light touch
1/2 tsp minced sun dried tomatoes
1/2 tsp freshly ground pepper
4 cup defatted low-sodium chicken broth
Instructions:
Instructions: Chop the onion first. Heat oil in a 4 or 5 qt stock pot. Add the onion and salt and stir and toss. Saute over medium heat.

Slice the chicken breast on a diagonal into pieces no larger than a quarter. When the onions are almost soft, increase the heat. Add the butter and chicken and saute with a pinch of salt and lemon pepper.

CELERY ROOT: cut off a piece from the root bulb - about half - crosswise. Trim and dice (about 1 to 1 1/2 cups). When onions are soft and chicken is golden, add the celery root; toss and saute for about 3 minutes. Add the other vegetables in order as they are prepared, tossing to combine each time. Reduce the heat if necessary: do not burn the vegetables.

Add the seasonings, including a flavorful oil, like the grapeseed. Toss the mixture well. Add the broth when the spices are aromatic. Add the chicken bouillon if the chicken broth needs more flavor. Add cold water as needed to cover the chicken and vegetables now and as they cook. Heat just to boiling; reduce heat to lowest setting. Cover. Cook 2 12 to 3 hours. Skim any foam that rises. Remove the celery stalk if it hasnt fallen apart. Use a potato masher to coarsely puree the soup. Serve at once. Or cool, refrigerate and reheat gently.

We changed Grunes recipe by giving chicken the role of seasoning (from one large whole chicken to one breast). We like celery root so we increased it three-fold and added a third skinny sweet carrot to balance. Result: 284 Calories; 4g Fat (12.0% calories from fat);

Yield: 8 cups

NOTES : Make this soup with friends on a cold day or a (sports) bowl day. Friends can be chopping and dicing while you are sauteing. Chop in the order listed. Cook for about 2 1/2 to 3 hours. The chicken will be tender - just starting to fall apart in threads.
*Beware! The aroma is irresistible. Add a salad and French baguette; a few chocolate candies for dessert with coffee.

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