Chicken and Turnip Soup
Warm your soul with a comforting bowl of Chicken and Turnip Soup, the perfect balance of hearty and healthy for any time of year. This rustic soup combines tender chicken thighs, naturally sweet turnips, and a medley of fresh vegetables like carrots, celery, and onions, all simmered to perfection in a rich, herb-infused chicken broth. Featuring aromatic notes of garlic, thyme, and bay leaf, this one-pot wonder is both nutritious and deeply flavorful. With just 20 minutes of prep time, you'll enjoy a wholesome, savory meal in under an hour, making it ideal for weeknight dinners or cozy gatherings. Garnished with fresh parsley for a vibrant finish, this gluten-free recipe is as visually appealing as it is nourishing. Serve it with crusty bread or a simple green salad for a complete and satisfying meal. Perfect for those seeking a comforting chicken soup with a unique twist!
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Ingredients
- 4 pieces chicken thighs (bone-in, skin-on)
- 3 medium turnips
- 2 medium carrots
- 2 stalks celery stalks
- 1 medium yellow onion
- 3 cloves garlic
- 8 cups chicken broth
- 4 sprigs fresh thyme
- 1 piece bay leaf
- 2 tablespoons parsley (chopped, for garnish)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Directions
Step 1
Prepare the vegetables: Peel and dice the turnips, slice the carrots and celery, and finely chop the onion and garlic.
Step 2
Heat the olive oil in a large pot or Dutch oven over medium heat.
Step 3
Season the chicken thighs with salt and pepper. Place them skin-side down into the pot and sear until golden brown, about 4-5 minutes per side. Remove the chicken and set aside.
Step 4
In the same pot, add the onion, garlic, carrots, and celery. Sauté for 5 minutes, stirring occasionally, until the vegetables are softened.
Step 5
Return the chicken to the pot and pour in the chicken broth. Add the diced turnips, thyme sprigs, and bay leaf.
Step 6
Bring the soup to a boil, then reduce the heat to low and simmer for 30 minutes, covered.
Step 7
After 30 minutes, remove the chicken thighs from the pot. Let them cool for a few minutes before removing the skin and shredding the meat off the bones.
Step 8
Return the shredded chicken to the pot and stir to combine. Taste the soup and adjust seasoning with additional salt and pepper if needed.
Step 9
Ladle the soup into bowls, garnish with chopped parsley, and serve hot.
Nutrition Facts
| Serving size | (3281.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1881.5 |
| Total Fat 122.1g | 0% |
| Saturated Fat 31.0g | 0% |
| Polyunsaturated Fat 2.8g | |
| Cholesterol 486mg | 0% |
| Sodium 7712.4mg | 0% |
| Total Carbohydrate 62.6g | 0% |
| Dietary Fiber 15.1g | 0% |
| Total Sugars 31.4g | |
| Protein 141.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 478.2mg | 0% |
| Iron 13.5mg | 0% |
| Potassium 4345.8mg | 0% |
Source of Calories