Chicken Noodle Soup with Parsnips and Dill
Lots of carrots and parsnips give old-favorite chicken noodle soup a sweet savor. To balance this effect, use the optional parsley, which is just slightly bitter.
Ingreadients :
- 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 (about 3)
- 1 cup wide egg noodles (about 2 ounces)
- 1/4 cup chopped fresh dill
- 1/4 cup chopped fresh parsley
Step by Step :
- 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.
- 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.
