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Chicken Soup with Mushrooms, Kale and Turnips

COOK TIME
35 mins
PREP TIME
15 mins
SERVINGS
2
RATE THIS RECIPE
(38)
Seamus Mullen
Nathan Congleton/TODAY
COOK TIME
35 mins
PREP TIME
15 mins
SERVINGS
2
RATE THIS RECIPE
(38)

Ingredients

  • 1 cup shredded roast chicken
  • 2 chicken carcasses
  • 8 cups chicken stock
  • 1/2 cup diced turnips
  • 2 cups cooked mushrooms
  • 2 cups torn kale
  • 1 lemon, juiced
  • Salt and freshly ground black pepper, to taste
  • 1 cup torn parsley
  • Extra virgin olive oil, to garnish
  • Chef notes

    Leftover roast chicken and mushrooms [**LINK Roast Chicken with Mushrooms LINK**] get new life in this easy and comforting soup. Fresh greens, root veggies and bright lemon make this soup filling and flavorful.

    Preparation

    1.

    In a large pot, cover the chicken carcasses with chicken stock, bring to a boil and reduce to a simmer for 30 minutes.

    2.

    Remove the carcasses with kitchen tongs and discard.

    3.

    Add the turnips and simmer for 5 minutes. Add the mushrooms, chicken and kale and simmer for 5 more minutes.

    4.

    Season with salt, pepper and lemon juice to taste.

    5.

    Finish with torn parsley and a drizzle of olive oil.