Chicken Parsnip Soup


  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 2 carrots, peeled and chopped
  • 2 parsnips, peeled and chopped
  • 2 celery stalks, chopped
  • 4 cups low-sodium chicken broth
  • 2 cups cooked chicken, shredded or diced
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • Salt and pepper to taste
  • Fresh parsley, chopped for garnish


  1. In a large pot, heat the olive oil over medium heat.
  2. Add the diced onion and minced garlic to the pot. Sauté until the onion is translucent and fragrant.
  3. Add the chopped carrots, parsnips, and celery to the pot. Cook for a few minutes until the vegetables begin to soften.
  4. Pour in the chicken broth and bring the mixture to a boil. Reduce the heat and simmer for about 15-20 minutes or until the vegetables are tender.
  5. Add the cooked chicken, dried thyme, and bay leaf to the pot. Simmer for an additional 10 minutes to allow the flavors to meld together.
  6. Season the soup with salt and pepper to taste.
  7. Remove the bay leaf from the pot.
  8. Ladle the soup into bowls and garnish with fresh parsley.
  9. Serve the Clean Eating Chicken Parsnip Soup hot and enjoy the comforting flavors.

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