A warm and hearty chicken soup with a medley of vegetables, perfect for any day.
In a large pot, combine the chicken broth and water, and bring to a gentle boil.
Using a mix of broth and water balances the flavor and reduces sodium.
Peel and chop the onion, turnip, parsnip, carrots, and celery into small pieces.
Uniformly chopped vegetables ensure even cooking.
Add the chopped vegetables, minced garlic, and curry powder to the pot. Simmer for 15 minutes.
Stir occasionally to prevent sticking.
Add the chicken thighs to the pot and simmer until cooked through, about 20 minutes.
Ensure the chicken is fully submerged for even cooking.
Remove the chicken from the pot, shred it, and return it to the soup.
Let the chicken cool slightly before shredding to avoid burns.
Add the diced potatoes and corn to the pot and simmer until the potatoes are tender, about 15 minutes.
Cut the potatoes into small cubes for faster cooking.
Serve the soup hot, garnished with fresh parsley if desired.
A sprinkle of fresh herbs adds a burst of flavor and color.
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