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Chicken and Root Vegetable Soup

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By Betty Crocker Kitchens
Updated Oct 1, 2010
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Looking for a hearty dinner? Then check out this chicken and veggies soup that is ready in 50 minutes.

Chicken and Root Vegetable Soup

  • Prep Time 20 min
  • Total 50 min
  • Servings 6
  • Ingredients 10
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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

Instructions

  • Step 
    1
    Melt butter in Dutch oven over medium heat. Cook onion, carrots, parsnips and leek in butter about 5 minutes, stirring occasionally, until carrots are tender.
  • Step 
    2
    Stir in broth and pasta. Heat to boiling; reduce heat to low. Cover and simmer about 15 minutes, stirring occasionally, until pasta is tender.
  • Step 
    3
    Stir in remaining ingredients. Cover and simmer about 5 minutes or until hot.

Nutrition

285 Calories
8g Total Fat
24g Protein
34g Total Carbohydrate

Nutrition Facts

Serving Size: 1 serving
Calories
285
Calories from Fat
70
Total Fat
8g
Saturated Fat
2g
Cholesterol
40mg
Sodium
1520mg
Total Carbohydrate
34g
Dietary Fiber
5g
Protein
24g
% Daily Value*:
Iron
16%
16%
Exchanges:
2 Starch; 1 Vegetable; 2 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.

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