‘Roast Chicken Soup with Wheat Berries, Parsnips & Kale’

Recipe Courtesy of Culinate.com

Recipe Courtesy of Culinate.com

This simple soup is a wonderful way to use your homemade chicken stock!  Store-bought stock is great in a pinch, but for a soup like this one, homemade is best because it has a richer taste, deeper flavor and much better color.  In this hearty soup are cubes of roast chicken, buttery parsnips, soft wheat berries, and good-for-you kale.  I added in some cooked chickpeas that I had on hand, but black-eyed peas or even white beans would also be a nice touch.  You finish each bowl of soup off with a squeeze of lemon for brightness, and a drizzle of quality olive oil for added richness.

(To view this recipe, click on the following link: http://www.culinate.com/books/collections/all_books/a_bird_in_the_oven_and_then_some/roast_chicken_soup_with_wheat_berries_parsnips_and_kale)

‘Roast Chicken Soup with Wheat Berries, Parsnips & Kale’

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 4-6
  • Difficulty: easy
  • Recipe type: Soup


  • http://www.culinate.com/books/collections/all_books/a_bird_in_the_oven_and_then_some/roast_chicken_soup_with_wheat_berries_parsnips_and_kale


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