Wax On, Wax Off

Have you ever wondered why parsnips are sold with a wax coating? Well let me tell you why. It’s to seal in moisture and increase the shelf life. Who knew!? Oh, you did? Oh. Well good thing I learned this so I didn’t end up serving chicken and parsnip wax soup to my husband and dog. Come on, I’m kidding about the dog part… .Maybe.

Chicken and Parsnip Soup:

What it took for 4 adults:

* 2 tsps. Extra virgin olive oil

* 2 parsnips (wax removed!) sliced thinly on the diagonal

* 2 shallots, finely diced (or 1/2 medium onion)

* 1 package baby bella mushrooms, ends trimmed and caps sliced

* 2 garlic cloves, minced

* 2 ½ cups organic chicken broth

* 1 cup water

* 1 can (14 oz) chickpeas, drained and rinsed

* 1 cup shredded chicken (leftover from the roast)

* coarse salt and freshly ground pepper

* tiny glug of hot sauce (1/8th tsp.)

* 1 sprig fresh thyme (or ½ tsp. dried)

* 2 Tbs. fresh parsley, chopped

Heat the oil over medium high in a good sized saucepan. Add the parsnips, shallots, mushrooms and garlic. Stir around and let sauté for 3 minutes while you smell the goodness. Add the broth, water, chickpeas, chicken, hot sauce and thyme. Season at this point with the salt and pepper. Let it simmer for about 10 minutes. To serve, ladle the soup into a bowl and top with fresh parsley. Simple!

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