With cooler temperatures and the leaves starting to drop it’s no wonder I was craving a pot of soup by the time dinner rolled around last night. This chicken, spinach and parsnip soup was delicious and let me tell you Bob, it was totally worth the time. All 15 minutes of it. 😉
I LOVE a quick dinner recipe. And this one, rocks!
Ingredients
1 1/2 teaspoons olive oil
3/4 cup thinly sliced parsnips
3/4 cup thinly sliced yellow onion
1/2 cup frozen spinach, chopped {or 1 1/2 cups fresh}
1 cup sliced mushrooms
1 garlic clove, minced
4 cups chicken broth
1 {15 oz} can garbanzo beans, rinsed and drained
1 cup shredded skinless, boneless chicken breast
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/8 teaspoon hot sauce
Directions
Heat olive oil in a large saucepan and saute parsnip, onions, mushrooms, and garlic for 3-4 minutes. Add chicken broth, the remaining ingredients and bring to a simmer. Cook until the parsnips are tender {about 10-12 minutes}. Serve with a nice hunk of crusty bread.
~Mavis
Jennifer says
I have a similar recipe that I created that uses chicken, cabbage, mushrooms and spinach. I finish it off with coconut milk and lime. Dh just calls it “stew”.