Rating: 3.58 stars
12 Ratings
  • 5 star values: 3
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 1

This is my all time favorite soup. It's very satisfying and easy to make. While I was home for the winter break this year, my grandmother finally taught me how to make it.

Recipe Summary test

prep:
10 mins
cook:
1 hr 45 mins
total:
1 hr 55 mins
Servings:
3
Yield:
3 to 4 servings
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Ingredients

3
Original recipe yields 3 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large pot over high heat, combine the potatoes, carrot, turnip, onion, garlic, chicken and water to cover. Bring to a boil and reduce heat to low. Let soup simmer for 45 minutes to 1 hour. Skim fat, if desired, and season with salt and pepper to taste.

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  • Remove chicken leg from the soup and allow it cool. Remove the meat, returning it to the soup, and discard the skin and bones. Simmer for 30 to 45 more minutes, or longer, if desired.

Nutrition Facts

255 calories; protein 11.6g; carbohydrates 47.2g; fat 2.8g; cholesterol 19.5mg; sodium 76.7mg. Full Nutrition
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Reviews (12)

Most helpful positive review

Rating: 5 stars
01/25/2004
I quite liked this simple and hearty recipe. It's very good for a chilly evening. However the turnip adds quite a bit of flavor so if you don't like turnips you might not enjoy this recipe. I used Yukon Gold potatoes with the peel still on. It was quite good that way. Read More
(21)

Most helpful critical review

Rating: 2 stars
11/05/2004
This made way more than 3 servings and tasted pretty blah to us. Read More
(1)
12 Ratings
  • 5 star values: 3
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
01/25/2004
I quite liked this simple and hearty recipe. It's very good for a chilly evening. However the turnip adds quite a bit of flavor so if you don't like turnips you might not enjoy this recipe. I used Yukon Gold potatoes with the peel still on. It was quite good that way. Read More
(21)
Rating: 4 stars
02/11/2005
I browned the chicken first after cutting it up in small pieces (I only had breast meat). I used a tsp. of olive oil. I thought it was very flavorful and simple. Great for the cold winter Michigan days. Read More
(5)
Rating: 5 stars
01/03/2009
Very Tasty. I had some cooked chicken leftover so I simmered the veggies in chicken broth until soft and then i just threw in the diced chicken. This is one of those recipes were nature's ingredients are the star and nothing fancy is needed to make it a winner. My husband and children ate this up. Thank you for sharing! Read More
(5)
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Rating: 4 stars
01/07/2011
Perfect on a cold night. I found this looking for ways to use up the turnip we had in the fridge. I used the leftover vegetables that we had - so not exactly the same amounts. I used chicken stock instead of water and simmered for 45 minutes adding a chopped up cooked chicken breast for the last 10 minutes. No need to cook longer than that - came out great; very filling. Read More
(1)
Rating: 2 stars
11/05/2004
This made way more than 3 servings and tasted pretty blah to us. Read More
(1)
Rating: 4 stars
11/21/2008
Loved the taste! Clean and 'chickeny'. I thought this was too little chicken for too many veggies though so I doubled the chicken and pretty much cut the veggies ratio in half. Tasted heavenly:-) Read More
(1)
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Rating: 4 stars
02/05/2014
Rating: 5 stars
02/28/2015
Very good easy to make soup. Thank you! Read More