Parsnips are winter's hidden gem - sweet, nutty, and utterly delicious when roasted. Combined with tender chicken in a warming soup, they create something truly special. The natural sugars in parsnips caramelize beautifully, adding depth and sweetness that elevates this soup beyond ordinary.
This is a soup best made in winter when parsnips have been touched by frost, which converts their starches to sugars and makes them even sweeter. It's traditional British comfort food at its finest.
Why Parsnips?
- Natural sweetness: No sugar needed
- Fiber-rich: Good for digestion
- Roasting magic: Caramelizes beautifully
- Winter nutrition: Vitamin C and K
Choosing Parsnips
- Size: Medium preferred, not woody
- Season: Best after first frost
- Firmness: Should be firm, not soft
- Color: Creamy white, no brown spots
Serving Suggestions
- Fresh thyme sprigs
- Crusty bread
- Drizzle of honey
- Perfect for cold nights
Chicken Soup with Parsnips
Sweet, earthy soup with roasted parsnips.
Nutrition per serving
275Calories
28gProtein
22gCarbs
8gFat
5gFiber
7gSugar
Ingredients
Instructions
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Roast parsnips. Preheat oven to 400°F. Toss parsnip chunks with olive oil, salt, and pepper. Roast 25-30 minutes until golden and caramelized.
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Sauté aromatics. Meanwhile, melt butter in a large pot over medium heat. Add onion and carrots. Cook 5 minutes. Add garlic and thyme. Cook 1 minute.
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Cook chicken. Add broth and chicken thighs. Bring to a simmer. Cook 20 minutes until chicken is cooked through. Remove and shred.
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Combine. Add roasted parsnips to the pot. For creamier soup, mash some parsnips against the side of the pot. Return shredded chicken.
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Serve. Season with salt and pepper. Ladle into bowls and garnish with fresh parsley.
Recipe Notes
- Blend for creamy: Blend half for silky smooth texture.
- Add apple: Diced apple complements parsnip sweetness.
- Curry variation: Add curry powder for different flavor profile.
- Storage: Refrigerate 5 days. Freezes well for 3 months.
