Chicken and Root Vegetable Soup: The Best Chicken and Root Vegetable Soup Recipe from Cook'n

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	Chicken and Root Vegetable Soup

Serves: 6

PREP: 15 MIN * COOK: 30 MIN * 6 SERVINGS

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

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Melt margarine in Dutch oven over medium heat. Cook onion, carrots, parsnips and leek in margarine, stirring occasionally, until carrots are tender.

Stir in broth and pasta. Heat to boiling; reduce heat to low. Cover and simmer about 15 minutes, stirring occasionally, until pasta is tender.

Stir in remaining ingredients. Cover and simmer about 5 minutes or until hot.

1 SERVING: Calories 285 (Calories from Fat 70); Fat 8g (Saturated 2g); Cholesterol 40mg; Sodium 1520mg; Carbohydrate 34g (Dietary Fiber 5g); Protein 24g
% DAILY VALUE: Vitamin A 54%; Vitamin C 12%; Calcium 6%; Iron 16%
DIET EXCHANGES: 2 Starch, 2 Lean Meat, 1 Vegetable

Betty's Tip
Parsnips are cousins to carrots, celery and parsley. They look like large white carrots and, like carrots, should be peeled. They are a favorite in Europe, prized for their sweetness and versatility. Peak season is October through April.

From "Betty Crocker Best Chicken Cookbook." Text Copyright 1999 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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