Chicken and Turnip Soup
Warm your soul with a comforting bowl of Chicken and Turnip Soup, the perfect balance of hearty and healthy for any time of year. This rustic soup combines tender chicken thighs, naturally sweet turnips, and a medley of fresh vegetables like carrots, celery, and onions, all simmered to perfection in a rich, herb-infused chicken broth. Featuring aromatic notes of garlic, thyme, and bay leaf, this one-pot wonder is both nutritious and deeply flavorful. With just 20 minutes of prep time, you'll enjoy a wholesome, savory meal in under an hour, making it ideal for weeknight dinners or cozy gatherings. Garnished with fresh parsley for a vibrant finish, this gluten-free recipe is as visually appealing as it is nourishing. Serve it with crusty bread or a simple green salad for a complete and satisfying meal. Perfect for those seeking a comforting chicken soup with a unique twist!
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Recipe Information
Ingredients
- 4 pieces chicken thighs (bone-in, skin-on)
- 3 medium turnips
- 2 medium carrots
- 2 stalks celery stalks
- 1 medium yellow onion
- 3 cloves garlic
- 8 cups chicken broth
- 4 sprigs fresh thyme
- 1 piece bay leaf
- 2 tablespoons parsley (chopped, for garnish)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Prepare the vegetables: Peel and dice the turnips, slice the carrots and celery, and finely chop the onion and garlic.
Heat the olive oil in a large pot or Dutch oven over medium heat.
Season the chicken thighs with salt and pepper. Place them skin-side down into the pot and sear until golden brown, about 4-5 minutes per side. Remove the chicken and set aside.
In the same pot, add the onion, garlic, carrots, and celery. Sauté for 5 minutes, stirring occasionally, until the vegetables are softened.
Return the chicken to the pot and pour in the chicken broth. Add the diced turnips, thyme sprigs, and bay leaf.
Bring the soup to a boil, then reduce the heat to low and simmer for 30 minutes, covered.
After 30 minutes, remove the chicken thighs from the pot. Let them cool for a few minutes before removing the skin and shredding the meat off the bones.
Return the shredded chicken to the pot and stir to combine. Taste the soup and adjust seasoning with additional salt and pepper if needed.
Ladle the soup into bowls, garnish with chopped parsley, and serve hot.
Nutrition Facts
Calories |
1882 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.1 g | 157% | |
| Saturated Fat | 31.0 g | 155% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 486 mg | 162% | |
| Sodium | 7712 mg | 335% | |
| Total Carbohydrate | 62.6 g | 23% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 31.4 g | ||
| Protein | 141.6 g | 283% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 478 mg | 37% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 4346 mg | 92% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
