Chicken and Root Vegetable Soup

Serves: 6
Total Calories: 776


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 rosamarina or orzo pasta (6 ounces)
2 cups shredded cooked chicken
2 tablespoons chopped fresh dill weed or 2 teaspoons dried dill weed
1/2 teaspoon salt


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.

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.

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

wing it!
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.

1 SERVING: Calories 320 (Calories from Fat 90) Fat 10g (Saturated 2g) Cholesterol 40mg Sodium 1600mg Carbohydrate 39g (Dietary Fiber 5g) Protein 24g * % DAILY VALUE: Vitamin A 60% Vitamin C 12% Calcium 8% Iron 18% * DIET EXCHANGES: 2 Starch, 2 Vegetable, 2 Lean Meat * CARBOHYDRATE CHOICES: 2 1/2

From "Betty Crocker's Dinner Made Easy With Rotisserie Chicken." Text Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 6
Total Calories: 776
Calories from Fat: 83

This Chicken and Root Vegetable Soup recipe is from the Betty Crocker Rotisserie Chicken Cookbook. Download this Cookbook today.

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