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

  1. 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.
  2. Add broth. Bring to a boil.
  3. 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.
  4. Return chicken to the pot, along with beans and hot sauce.
  5. Bring to a simmer, and cook 10 minutes or until parsnips are tender.
  6. 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

  1. Preheat oven to 450°.
  2. In the bowl of a food processor, combine flour, baking powder and 1/4 teaspoon salt.
  3. Add butter and pulse until mixture resembles coarse meal.
  4. 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.
  5. Drop by heaping tablespoonfuls onto a baking sheet lined with parchment paper,to form 8 biscuits.
  6. Coat the tops with cooking spray or melted butter.
  7. Bake for 15 minutes or until golden brown.
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