Ingredients

The following ingredients have 6 Servings
  • 2 Tablespoons Olive oil
  • 2 chicken breast (cut into bite sized pieces)
  • 1/2 medium onion (chopped)
  • 2 carrot (peeled and chopped)
  • 2 stalks celery (sliced)
  • 1 medium sweet potato (peeled and small cubed)
  • 1 medium parsnip (peeled and chopped)
  • 2 quarts chicken stock
  • 5 sprigs fresh parsley (minced)
  • 1 teaspoon dill seed
  • 1 teaspoon basil
  • 1/2 teaspoon tarragon
  • salt and pepper to taste

Instruction

  • In fry pan, saute chicken breasts in one tablespoon olive oil until almost done. Set aside.
  • In a Dutch oven, heat the remaining one tablespoon of olive oil in a large sauce pot over medium heat. Saute onion, carrots, celery, sweet potato and parsnips for 2 minutes to enhance the natural sugar in them.
  • Add the stock and spices and bring to a boil, lower to a simmer and cook for 25 minutes until all the vegetables are tender. Add in cooked chicken and cook until chicken is nice and hot Season with salt and pepper to taste.
  • Spoon into soup bowls and garnish with chopped fresh parsley.