Chicken and Root Vegetable Soup

Ingredients

• 1 tbsp. butter
• 1 cup onion
• finely chopped
• 1 lb. chicken breast
• boneless
• skinless
• cut into 1/2-inch cubes
• 3 md. potatoes
• peeled and cut into 1/2-inch cubes
• 1 md. turnip
• peeled and cut into 1/4-inch cubes
• 1/2 lb. carrots
• peeled and cut into 1/4-inch cubes
• 1 parsnip
• scraped and cut into 1/4-inch cubes
• 2 lg. leeks
• finely diced (white part only)
• 5 cups chicken broth
• Salt and pepper
• to taste

Instructions

1. In heavy saucepan or Dutch oven heat butter or margarine.
2. Cook onion, stirring, until it wilts.
3. Add chicken; stir.
4. Drain potatoes.
5. Add to chicken and onions, along with turnip, carrots, parsnip and leek.
6. Cook, stirring, about 2 minutes.
7. Add broth, salt and pepper.
8. Bring soup to boil.
9. Reduce heat; partially cover.
10. Simmer for 30 minutes.