Chicken and Turnip Soup
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6-8 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
2 to 3-1/4 pound chicken 8 cups canned low-salt chicken broth 2 large onions, peeled, each cut into 8 wedges
3/4 pound turnips, peeled, cut into 1/2-inch pieces (about 1-3/4 cups) 3 celery stalks, cut into 1/2-inch pieces (about 1-1/2 cups) 2 tablespoons (1/4 stick) butter
2 tablespoons all purpose flour 3 tablespoons chopped parsley



1 Put chicken, broth and onions in heavy large pot. Bring to boil over medium-high heat. Reduce heat to medium and simmer uncovered until chicken is cooked through, about 40 minutes. Remove pot from heat. Using tongs, transfer chicken to large bowl. Strain stock into another large bowl, pressing on onion wedges to release juices. Discard solids in strainer. Spoon fat off surface of stock.
2 Return stock to same pot and bring to boil. Add turnips and celery. Partially cover pot and simmer until vegetables are tender, about 20 minutes.
3 Meanwhile, pull chicken meat from bones; cut chicken into bite-size pieces. Return chicken to soup.
4 Melt butter in small skillet over medium heat. Add flour; whisk until roux is light brown, about 3 minutes. Whisk in 1 cup stock from soup. Stir until mixture thickens; whisk sauce into soup. Cook soup until slightly thickened, stirring occasionally, about 5 minutes. Season with salt and pepper. Transfer to tureen; sprinkle with parsley and serve.

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