Chicken Soup With Love

By Sandra J – Manotick, ON
Chicken Soup With Love
  • Prep Time: 20
  • Total Time: 60

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About this Recipe

A tasty soup for those cold winter days. The light spicy taste compliments the chicken to give it a little zing!

A great way to use leftover chicken.


3 cups shredded cooked chicken
1 tbsp olive oil
1 large mild onion, chopped
1 bay leaf
1 tsp dried thyme leaves
1/2 tsp salt and pepper (each)
2 cups butternut squash, cut into chunks
2 parsnips, sliced
2 carrots, sliced
8 cups chicken broth
1 cup rice
1/3 cup fresh parsley, chopped
1/2 cup white wine


Heat oil over medium heat and add onion, garlic, bay leaf, thyme, salt and pepper. Cook until transparent. Add wine and simmer for a couple of minutes.
Stir in shredded chicken, squash, parships, carrots and broth and bring to boil. Add rice and simmer for 30 minutes or until vegetables are cooked and rice is tender.
Add parsley once everything else is cooked.

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