Chicken Noodle Soup With Parsnips And Dill

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 1/2 quarts canned low sodium chicken broth or 1 1/2 quarts 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 (or maybe butternut squash)
• 1 1/2 teaspoons salt
• 1/4 teaspoon fresh ground black pepper
• 1 lb boneless skinless chicken breast (about 3)
• 1 cup wide egg noodles (about 2 ounces)
• 1/4 cup chopped fresh dill
• 1/4 cup chopped fresh parsley (optional)

Recipe

• 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.
• 3 variations: *skip the parsnips and raise the number of carrots to eight. *add one diced turnip to the mix.
• 4 *use bone-in chicken breasts and cook them for an additional ten minutes. the extra time in the pot will give the soup even more flavor.
• 5 recipe reprinted by permission of food and wine. all rights reserved.