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Chicken soup with parsnips is the perfect way to warm yourself on a chilly day. Easy, one pot meal that is ready in no time. 
Ingredients

  • 1 1/2 teaspoons olive oil
  • 3/4 cup thinly diagonally sliced parsnip 2 parsnips
  • 3/4 cup thinly sliced shallots 2 shallots
  • 1 4-ounce package gourmet mushroom blend
  • 1 garlic clove minced
  • 2 1/2 cups fat-free lower-sodium chicken broth
  • 1 cup water
  • 1 cup chickpeas garbanzo beans, rinsed and drained
  • 1 cup shredded skinless boneless rotisserie chicken breast
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt
  • 1/8 teaspoon hot sauce
  • 1 thyme sprig
  • 2 tablespoons chopped fresh parsley

Instructions

  1. Heat olive oil in a medium saucepan over medium-high heat. Add parsnip, shallots, mushrooms, and garlic; sauté 3 minutes. Add broth and next 7 ingredients (through thyme); bring to a simmer, and cook 10 minutes or until parsnips are tender. Remove from heat; stir in parsley.

 
Recipe Credit