YUM!

Mellow yellow – AKA Creamy Chicken, Potato and Parsnip soup.

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Mellow yellow – AKA Creamy Chicken Potato and Parsnip Soup (Gluten free with Dairy free options)

This soup is our 1st experiment with Parsnips. They have a strong flavor that many find off putting, but when paired with potatoes and cream they mellow out and make this soup taste amazing!

When I was chopping up the parsnips I had my foodie son Andy taste the raw parsnip. He said it was “Spicy like a radish and smelled like paint! But in a good way”. LOL I have to agree with this, in this soup it is wonderful, and doesn’t smell at all like paint.

Creamy Chicken Potato and Parsnip Soup (Gluten free with Dairy free options)

YUM!

Creamy Chicken Potato and Parsnip soup.

Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Serves: 4

Instructions

Software
3 tablespoons butter or margarine (or butter substitute)
1 small white onion chopped
1 tablespoon chopped garlic
1 tablespoon Lawry’s seasoning salt
1lb chicken thighs boneless and skinless (you can use any chicken your like)
48 oz Chicken broth or stock (I used Swanson)
1 ¾ cup peeled and chopped Parsnip (about ½ lb about one large parsnip)
1 ¾ cup peeled and chopped Idaho potatoes (2 medium size potatoes)
1 Cup heavy cream or 1 14oz can coconut milk (not lite)
Fresh ground pepper to taste
Fresh chopped cilantro or parsley to top (optional)

Hardware
4 quart soup pot
Spoon
Tongs
2 cup measuring cup
Cutting board

Instructions
Melt the butter in the soup pot, over a medium high heat. When the butter is melted add the onion, seasoning salt, garlic and pepper; cook until it gets nice and soft and starts to brown (about 10 minutes).

Add the chicken and saute until you get a little color on both sides. Add the chicken broth and bring to a boil.

Return to a boil for about 5 minutes then add the Parsnips and Potatoes return to a boil after about 10 more minutes remove the chicken and place on a cutting board until cool to the touch.

Continue to boil the parsnip/potato mix until they are soft. (This allows them to break down a bit and mellow the parsnip and the potato breaks down to thicken the soup.) While this happens shred the chicken. When they are soft (about 25-30 minutes) stir in cream and and return the chicken to the pan.

Return to a simmer and cook for about 5-10 more minutes to allow the milk to warm. Serve and enjoy!

The parsnip mellows to a background flavor making it a great addition to chicken

Mellow yellow

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