Gentle Turnip, Chicken and Carrot Soup

quick turnip, chicken, carrot soup

It’s cool autumn weather and cautious eating for me this month.  I’ve seen some beautiful recipes online for rich, spicy curries and slow-roasted, fatty cuts of meat, but I shouldn’t have them until I am healed.  It’s a tad frustrating.

Hope for my sanity is not lost with this satisfying and quick soup.  Turnips and carrots are good sources of soluble fibre (yay!)  Onion and celery contain insoluble fibre (meh) but provide flavour and vitamins.  A protein punch and a bit of fat from white chicken meat and olive oil, respectively, balance this meal out nutritionally and tastefully (though one or both ingredients can be eliminated if needed).


Gentle Turnip, Chicken and Carrot Soup

Serves: 4-6
Time: 30 minutes

  • 1 Tbsp olive oil
  • 1 clove garlic, minced
  • 1 medium onion, chopped
  • 2 medium carrots, chopped
  • 1 stalk of celery, chopped
  • 1 dried bay leaf
  • 1 small pinch turmeric
  • 1 small pinch coriander
  • 1/2 tsp dried thyme
  • 4 turnips, peeled and chopped
  • meat of 2 cooked chicken breasts, in small shreds or pieces
  • 1200-1500 ml of hot chicken broth (preheated in another pot)
  • freshly cracked black pepper, to taste
  • salt, to taste

Note: I don’t recommend this for a day in the slow cooker because turnip cooks pretty quickly.


  1. In a large pot over medium heat, stir and fry the onion, carrots, celery, and bay leaf in olive oil until the onions become translucent.
  1. Stir in the turmeric, coriander, and thyme.

onions, carrot, celery for soup
The ratio is a little off to be a traditional mirepoix.

  1. Add the turnip and chicken. Stir the pot’s contents for a minute or so to warm and coat the turnip and chicken pieces.

turnip, chicken veggies for soup
Coated with a modest amount of spices, that is.

  1. Carefully pour in the hot broth. The amount of liquid added should barely cover the solid ingredients.
  1. Cover the pot and turn the heat up to medium-high to bring the soup up to a boil.

chicken turnip carrot soup
It does look a little bland, but it tastes comforting.

  1. Once the soup boils, turn the heat down to medium-low and continue to cook, covered, for 12-1 minutes or whenever the turnip turns fork tender.
  1. Remove the bay leaf and add pepper and salt, to taste.
  1. Serve alone, with white rice, or with white bread. If your tummy can handle it, whole grain is also excellent.



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