Dinner Tonight: Quick and Healthy Menus in 45 Minutes (or Less)

These recipes, paired with simple sides, can be on your table in 45 minutes or less. Check back for additional recipes around the beginning of each month.

Dinner Tonight: Soups & Stews

Fresh and fast, these bowls of comfort can be ready in no time.

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Chicken and Parsnip Soup Recipes
Photo: John Autry

Chicken and Parsnip Soup

Time: 40 minutes

Vegetarian Swap: Use mushroom broth, omit chicken, and use 2 cans of chickpeas.

Serve with Herb-Scented Drop Biscuits: Preheat oven to 450°. Combine 4.5 ounces (1 cup) all-purpose flour, 3/4 teaspoon baking powder, and 1/4 teaspoon salt; cut in 1 tablespoon cold unsalted butter until mixture resembles coarse meal. Make a well in center of mixture; add 1/3 cup 1% milk, 2 tablespoons plain fat-free Greek yogurt, and 1 1/2 teaspoons fresh thyme leaves, stirring just until combined. Drop by heaping tablespoonfuls onto a baking sheet coated with cooking spray to form 8 biscuits; coat tops with cooking spray. Bake at 450° for 15 minutes or until golden brown. Yield: 4 servings. CALORIES 156; FAT 3.5g (sat 2.1g); SODIUM 256mg

View Recipe: Chicken and Parsnip Soup

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