Chicken soup is such a delicious comfort food. This recipe has all of the flavor and none of the fuss! It's one of my go-to soups for a cold winter night. It's not only quick to make, but you can switch out the turnips and parsnips and add your favorite root veggie.

(serves 8-10)

1 tablespoon extra virgin olive oil

1 large yellow onion, peeled and chopped

3 ribs celery, minced

3 cloves garlic, minced

1 tablespoon fresh thyme

1 tablespoon fresh rosemary

3 carrots, peeled and cut into large chunks

1 smallish butternut, delicata or winter squash, peeled and cut into chunks

3 parsnips, peeled and cut into chunks

1 large or two small turnips, peeled and cut into chunks

3 quarts chicken broth

2 cups dry white wine

1 quart roasted chicken, chopped or shredded

1 cup fresh Italian parsley, chopped

Heat soup pot. Add oil and sauté onion, celery and garlic with the rosemary and thyme for about five minutes. Add all veggies, wine and broth. Bring to a boil and then lower and simmer for 45 minutes. Add roasted chicken and fresh parsley. Cook on low for an additional 10 minutes and serve.