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Chicken and Parsnip Soup

Skill Level: Beginner

10 min Prep
20 min Total
price per Serving

Nutrition Facts

Amount Per Serving
Calories 224
Protein 17.3g
Total Carbohydrates 30.2g
Dietary Fiber 4.6g
Net Carbohydrates 25.6g
Sugar 8.1g
Total Fat 4.9g
Saturated Fat 0.7g
Trans Fat 0.0g
Cholesterol 25.5mg
Sodium 427.6mg
SmartPoints® 3.0


  • 1 1/2 teaspoons olive oil
  • 3/4 cup parsnip, thinly sliced on the diagonal
  • 3/4 cup minced shallot
  • 1 1/2 cups sliced baby portobello mushrooms
  • 1 teaspoon minced garlic
  • 2 1/2 cups reduced-sodium chicken broth or stock
  • 1 cup water
  • 1 cup canned chickpeas (garbanzo beans), rinsed and drained
  • 1 cup cooked boneless skinless chicken breast, shredded
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon salt
  • 1/8 teaspoon hot pepper sauce
  • 1 sprig fresh thyme
  • 2 Tablespoons chopped fresh parsley


  1. Heat olive oil in a saucepan over medium-high heat.
  2. Add parsnip, shallots, mushrooms, and garlic; sauté 3 minutes.
  3. Add broth, water, chickpeas, chicken, salt and pepper, hot sauce, and thyme; bring to a simmer, and cook 10 minutes or until parsnips are tender.
  4. Remove from heat; stir in parsley, and enjoy.

Price Per Serving based on average national price: excludes store savings and local grocery store pricing

Photo Credit: Photo: John Autry; Styling: Cindy Barr