Chicken Noodle Soup with Parsnips and Dill Recipe

Chicken Noodle Soup with Parsnips and Dill Recipe

  • 1 1/2 quarts canned low-sodium chicken broth or homemade stock
  • 1 onion, chopped
  • 4 carrots, halved lengthwise and cut crosswise into 1-inch pieces
  • 4 parsnips, halved lengthwise and cut crosswise into 1-inch pieces
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon fresh-ground black pepper
  • 1 pound boneless skinless chicken breasts
  • 1 cup wide egg noodles
  • 1/4 cup chopped fresh dill
  • 1/4 cup chopped fresh parsley (optional)
  1. In a large pot, combine the broth, onion, carrots, parsnips, salt, and pepper and bring to a simmer. Add the chicken breasts to the pot and simmer until just done, about 10 minutes. Remove the chicken; bring the soup back to a simmer. When the chicken breasts are cool enough to handle, cut them into bite-size pieces.
  2. Meanwhile, stir the noodles into the soup. Simmer until the vegetables are tender and the noodles are done, about 5 minutes. Return the chicken pieces to the pot and then stir in the dill and the parsley.
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