Best Chicken And Turnip Soup Recipes

CHICKEN AND TURNIP SOUP

Steps:

• Place the potatoes, onions, chicken, carrots and turnip roots in a 5L (about a 6 quarts) pot. Add enough water to generously cover the ingredients (by about 3 inches). Add a pinch of salt.
• Bring to boil over medium-high heat. When the water starts boiling lower heat to a simmer. Let it do that, uncovered, until meat and potatoes are almost done (about 20 minutes). Add pasta and turnip leaves. Allow pasta to cook al dente. Correct salt to taste and it's done!
• To serve: Remove chicken and shred desired/needed amount. Place the rest of the chicken back in the pot (since I'm very lazy I usually just grab the piece of chicken I want with a pair of tongs or a fork and shred it in the bowl using my fork and spoon); Ladle soup into a (big) bowl. Garnish with a splash of red wine vinegar or a good squeeze of lemon. Add pepper and/or tabasco, if desired.
• Note: I'm still a student so I never use stock (bescause I've never made any and I've never seen those practical little xartons of ready made made stuff), which is why I cook the chicken with the bones and neck and all, but if you have homemade chicken stock use it and just add the parts of the bird you like (breast, thigh) cut into bite size pieces; I'm sure it will be just as good, if not better! :).

CHICKEN AND TURNIP SOUP

Steps:

• 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. 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. Meanwhile, pull chicken meat from bones; cut chicken into bite-size pieces. Return chicken to soup. 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.

CHICKEN AND TURNIP GREENS SOUP

Steps:

• In a medium saucepan, bring the broth to a simmer over high. Reduce to medium.
• Add the pasta. Cook al dente according to package directions. Meanwhile, thaw greens if using frozen.
• Stir in chicken and greens. Drop in eggs and cook, stirring, for 1 minute. Stir in cream until warmed through.
• Remove from heat. Ladle into bowls and sprinkle with Parmesan and parsley.