Chunky Chicken-and-Rice Soup with Turnips

Yield: 10 servings (serving size: 1 cup)

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

Preparation

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.

Heat the oil in the pan over medium-high heat. Add the leek, basil, thyme, and oregano; sauté 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.

Nutritional Information

Calories:

213 (30% from fat)

Fat:

7.1g (sat 2.7g,mono 2.3g,poly 1.3g)

Protein:

20.9g

Carbohydrate:

15.4g

Fiber:

1.1g

Cholesterol:

57mg

Iron:

1.8mg

Sodium:

396mg

Calcium:

173mg