Chicken and Parsnip Soup | Recipe Cart

Ingredients

• 1 ½ teaspoons olive oil
• ¾ cup thinly diagonally sliced parsnip (2 parsnips)
• ¾ cup thinly sliced shallots (2 shallots)
• 1 (4-ounce) package gourmet mushroom blend
• 1 garlic clove, minced
• 2 ½ cups fat-free, lower-sodium chicken broth
• 1 cup water
• 1 cup chickpeas (garbanzo beans), rinsed and drained
• 1 cup shredded skinless, boneless rotisserie chicken breast
• ½ teaspoon freshly ground black pepper
• ¼ teaspoon salt
• ⅛ teaspoon hot sauce
• 1 thyme sprig
• 2 tablespoons chopped fresh parsley