Chunky Chicken-And-Rice Soup With Turnips Recipe

Name: Chunky Chicken-And-Rice Soup With Turnips
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 cups water; 1 (3-pound) chicken; 1 teaspoon vegetable oil; 2 cups chopped leek (about 2 large); 1/2 teaspoon dried basil; 1/2 teaspoon dried thyme; 1/2 teaspoon dried oregano; 3 cups coarsely chopped peeled turnips (about 1 pound); 1/2 cup uncooked long-grain or basmati rice; 2 cups 2% reduced-fat milk; 1 teaspoon salt; 3/4 cup (3 ounces) shredded reduced-fat extra-sharp cheddar cheese

Servings: persons

8 cups water
1 (3-pound) chicken
1 teaspoon vegetable oil
2 cups chopped leek (about 2 large)
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
3 cups coarsely chopped peeled turnips (about 1 pound)
1/2 cup uncooked long-grain or basmati rice
2 cups 2% reduced-fat milk
1 teaspoon salt
3/4 cup (3 ounces) shredded reduced-fat extra-sharp cheddar cheese

1
Combine water and chicken in a large Dutch oven; bring to a boil. Reduce heat to medium, and cook, uncovered, 1 hour. Remove from heat. Remove chicken from cooking liquid (broth); place chicken in a bowl, and chill for 15 minutes. Remove skin from chicken, and remove meat from bones, discarding skin and bones. Chop chicken into bite-size pieces; cover and chill. Strain broth through a sieve into a large bowl; discard solids. Skim fat from surface; discard. Reserve 6 cups broth.
2
Heat the oil in the pan over medium-high heat. Add the leek, basil, thyme, and oregano; saute 5 minutes or until leek is browned. Add reserved broth, scraping pan to loosen browned bits. Stir in the turnips and rice; bring to a boil. Reduce heat, and simmer for 30 minutes or until turnips are tender. Partially mash turnips with a potato masher. Add chicken, milk, and salt, and cook 5 minutes or until thoroughly heated. Remove from heat, and add cheese, stirring until melted.

298

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 8 cups water, 1 (3-pound) chicken, 1 teaspoon vegetable oil, 2 cups chopped leek (about 2 large), and more.

Yes, Chunky Chicken-And-Rice Soup With Turnips falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chunky Chicken-And-Rice Soup With Turnips

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions