The rutabaga is a root vegetable that originated as a cross between the cabbage and the turnip. Rutabagas tend to be an underrated vegetable today. You just don’t see many recipes that utilize their amazing flavor. This soup is warm and earthy. Perfect for a cold day.
1 tablespoon vegetable oil
1 1/2 pounds chicken, diced
4 rutabagas, peeled and diced
4 medium beets, peeled and diced
4 carrots, diced
3 stalks celery, diced
1 red onion, diced
water, or to cover
Heat vegetable oil in a Dutch oven or large pot over medium heat. Cook and stir chicken in hot oil until completely browned, 3 to 5 minutes.
Add rutabagas, beets, carrots, celery, and red onion to the pot. Pour enough water over the vegetable mixture to cover completely.
Reduce heat to low and cook at a simmer for at least 4 hours, adding water as needed to keep vegetable submerged.