Chicken and Parsnip Soup with Herb-Scented Drop Biscuits
I was flipping through my Cooking Light magazine and this is one of the soups that struck me. I love soups. And I have a growing fondness for parsnips. Parsnips are root vegetable similar to the carrot with a sweeter taste and higher in vitamins and minerals. A great soup for a fall evening. And it was quick and easy to make. Here is my version. I served it with Cooking Light’s Herb Scented Drop Biscuits, which were tasty and healthy. The texture of the biscuits were a little spongy because they were made with low-fat milk and low-fat yogurt, but the herbs made them tasty. And I liked that they were low in fat.
Recipe: Chicken and Parsnip Soup
Summary: Adapted from Cooking Light
Ingredients
- 1 1/2 teaspoons Olive Oil
- 2 Parsnips – thinly diagonally sliced
- 2 Shallots – thinly sliced
- 4 oz Gourmet Mushroom Blend
- 1 Garlic Clove – minced
- 1 sprig Thyme
- 36 oz Chicken Broth – fat-free, low-sodium
- 2 Chicken Breasts – boneless, skinless
- 1 cup Navy Beans – rinsed and drained
- Freshly Ground Black Pepper – to taste
- Kosher Salt – to taste
- 1/8 tsp Hot Sauce
- 2 tbs Parsley- chopped
Instructions
- Heat olive oil in a medium saucepan over medium-high heat. Add parsnip, shallots, mushrooms, thyme and garlic. Season with salt and pepper. Saute 3 minutes.
- Add broth. Bring to a boil.
- Add chicken breasts and simmer uncovered 10 minutes and then cover and simmer an additional 10 minutes. Remove chicken to a plate and shred with 2 forks.
- Return chicken to the pot, along with beans and hot sauce.
- Bring to a simmer, and cook 10 minutes or until parsnips are tender.
- Remove from heat. Stir in parsley.
Recipe: Herb Scented Drop Biscuits
Summary: From Cooking Light
Ingredients
- 1 cup All Purpose Flour
- 3/4 tsp Baking Powder
- 1/4 tsp Kosher Salt
- 1 tbs Unsalted Butter – cold
- 1/3 cup 1% or 2% Milk
- 2 tbs Non-Fat Greek Yogurt
- 1 1/2 tsp Thyme Leaves
Instructions
- Preheat oven to 450°.
- In the bowl of a food processor, combine flour, baking powder and 1/4 teaspoon salt.
- Add butter and pulse until mixture resembles coarse meal.
- Through the spout on top add 1/3 cup 1% milk, 2 tablespoons plain fat-free Greek yogurt, and 1 1/2 teaspoons fresh thyme leaves, pulsing just until combined.
- Drop by heaping tablespoonfuls onto a baking sheet lined with parchment paper,to form 8 biscuits.
- Coat the tops with cooking spray or melted butter.
- Bake for 15 minutes or until golden brown.
October 26th, 2010 at 11:55 am
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October 26th, 2010 at 12:26 pm
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