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Chicken Soup with Mushrooms, Kale and Turnips
Seamus Mullen
Nathan Congleton/TODAY
print recipe
Rating:
3.2105262 (38 rated)
Cook time:
Prep time:
Servings:
2

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.

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

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.

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