Chicken and Parsnip Soup

By mamapig

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 garbanzo beans, rinsed and drained ( I used 1 can cannellini beans)
• 1 cup shredded skinless, boneless rotisserie chicken breast (I used a can of chicken)
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon salt
• 1/8 teaspoon hot sauce (I used more like 1 tsp.)
• 1 thyme sprig
• 2 tablespoons chopped fresh parsley

Details

Servings 4
Adapted from cookinglight.com

Preparation

Step 1

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 (through thyme); bring to a simmer, and cook 10 minutes or until parsnips are tender. Remove from heat; stir in parsley.