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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Roasted chicken takes most the work out of this easy soup Ingredients:
1 rotisserie-cooked chicken, fully roasted from deli |
2 cups fat-free chicken broth |
1/2 carrot, diced |
1/4 onion, diced |
1/2 stalk celery & leaves, diced |
1/2 parsnip, diced |
1 tablespoon fresh coarse ground black pepper |
2 teaspoons kosher salt |
1 tablespoon fresh dill |
2 tablespoons fresh parsley, chopped |
Directions:
1. Remove roasted chicken from bones and tear into bite size pieces.
2. Place chicken, carrots, onions, celery, & parsnips in large stockpot. Season with salt & pepper & & add broth. Cover with cold water.
3. Bring a boil over high heat.
4. Lower the heat & simmer uncovered until chicken is thoroughly cooked & tender.
5. Add dill and parsley and simmer 20-30 minutes more.
6. Adjust salt & pepper to taste.
7. Notes/Variations: Turn into Chicken Noodle Soup by adding Brown Rice Noodles about 10-15 minutes after adding the dill & parsley.
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