This chicken and parsnip soup is hearty, filling and warms your tummy on a cold evening.
It happened sooner than I expected. He walked up to me, a bouncing ball of energy, stuck his finger in his mouth and said, “Look Mom! I have a wiggly tooth!!!” The pride and accomplishment in his squeaky 5 year old voice were unequaled. All his friends at school had been losing teeth and he was starting to worry that he wasn’t a big boy because it hadn’t happened to him yet. So the moment one became wiggly, he knew he was officially “one of the guys”. I think I detected a distinct note of relief in his voice.
It’s funny, I think as adults we tend to forget sometimes how big those little things really are for a child. This was reinforced for me when he came back from a day at the park with his dad and announced to me all over again, “Look Mom! I’m losing a tooth!”, as if I hadn’t seen him since it first occurred.
I always expected this to happen around age 6 or 7, so I was surprised to have him lose one this early. A little worried even. But I’ve been assured this is quite normal and nothing to be alarmed about. We didn’t have to wait long for the tooth fairy to arrive either because he lost his tooth less than 24 hours later. Again, sooner than I expected. But isn’t that the way with kids? They certainly have their own time clocks.
Once that tooth was out, I knew his gums would be a little tender, so soup was definitely in order. That would be the day this recipe was born. I should have called it, “Losing A Tooth Soup”, but I didn’t want people to think they would lose a tooth by eating it. That would be awkward, don’t you think?
MORE HEALTHY SOUP RECIPES:
CHICKEN AND PARSNIP SOUP RECIPE:
- 3 cups chopped parsnips (about 1 very large parsnip - peeled first)
- 2 cups brown mushrooms
- 1 1/2 cups white onion (chopped)
- 1 tbsp. oil
- 2 cups chicken stock concentrate (see recipe link above)
- 4 cups chicken broth (low sodium, no sugar added)
- 1 tbsp. fresh rosemary (chopped and put into a tea ball or spice bag)
- 2 cups cooked, shredded chicken
In a large skillet, sauté the parsnips, mushrooms and onion in the olive oil until the onions are translucent.
Transfer everything to a large soup pot and gently boil until everything is cooked through, particularly the parsnips. (About 30-40 minutes)
Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.