Name: Chicken and Root Vegetable Soup
Prep time: 20 min
Total time: 50 min
Yield: 1
Ingredients: 2 tablespoons butter or margarine; 1 small onion, finely chopped (1/4 cup); 2 medium carrots, thinly sliced (1 cup); 3 medium parsnips, peeled and sliced (1 cup); 1 medium leek, sliced (2 cups); 7 cups ready-to-serve chicken broth; 1 cup uncooked orzo or rosamarina pasta (6 ounces); 2 cups shredded cooked chicken; 2 tablespoons chopped fresh or 2 teaspoons dried dill weed; 1/2 teaspoon salt

Chicken and Root Vegetable Soup

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Prep Time:
20 minutes

Total Time:
50 minutes

Try our quick and satisfying chicken and vegetable soup for a hearty meal in just 50 minutes.

Ingredients:

2 tablespoons butter or margarine
1 small onion, finely chopped (1/4 cup)
2 medium carrots, thinly sliced (1 cup)
3 medium parsnips, peeled and sliced (1 cup)
1 medium leek, sliced (2 cups)
7 cups ready-to-serve chicken broth
1 cup uncooked orzo or rosamarina pasta (6 ounces)
2 cups shredded cooked chicken
2 tablespoons chopped fresh or 2 teaspoons dried dill weed

Instructions:

In a Dutch oven over medium heat, melt butter. Add onion, carrots, parsnips, and leek. Cook for about 5 minutes, stirring occasionally, until carrots are tender.
Combine the broth and pasta in the pot. Bring to a boil, then reduce heat to low. Cover and simmer for about 15 minutes, stirring occasionally, until the pasta is tender.
Combine all remaining ingredients into the pot. Cover and let it simmer for about 5 minutes or until hot.

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