Chicken and Root Vegetable Soup

The Recipe

Courtesy of: Betty Crocker's Best Chicken Cookbook

2 tbsp butter
1 small onion, finely chopped (1/4 cup)
3 medium carrots, thinly sliced (1 cup)
3 medium parsnips, peeled and sliced (1 cup)
1 medium leek, sliced (2 cups)
7 cups chicken broth
1 cup uncooked orzo pasta
2 cupts shredded cooked chicken breast
2 tbsp chopped fresh or 2 tsp dried dill weed
1/2 tsp salt

Melt butter in Dutch oven over medium heat. Cook onion, carrots, parsnips, and leek in butter, stirring occasionally, until carrots are tender. 

Stir in broth and pasta. Heat to boiling; reduce heat to love. Cover and simmer about 15 minutes, stirring occasionally, until pasta is tender.

Stir in remaining ingredients. Cover and simmer about 5 minutes or until hot.

Review

This is a quick and easy soup recipe that is delicious! All of the root vegetables give it a very hearty flavor. We highly recommend this soup!