1 pound skinned, boned chicken breast halves, cut into 1-inch pieces
2 tablespoons chopped fresh parsley
How to Make It
Melt margarine in a large Dutch oven over medium-high heat. Add carrot, parsnip, and celery; sauté 3 minutes. Stir in flour. Gradually add broth, water, salt, and pepper, stirring with a whisk; bring to a boil. Cover, reduce heat, and simmer 5 minutes. Add noodles and chicken, and bring to a boil. Cover, reduce heat, and simmer 10 minutes. Stir in parsley.
I thought this was great and enjoyed the parsnips, but I used a small one based on other reviewers comments. I also cut the recipe in 1/2 except the liquids. It would not have been soup without additional liquids. Here is what I used to make the soup: 1 tablespoon butter, 1 large carrot, 1 small parsnip, 2 celery stocks, 1 1/2 teaspoons all-purpose flour, 2 cans of chicken broth, 1 cup of water, 1/4 teaspoon salt, 1/4 teaspoon pepper, 1 cup egg noodles, 1 chicken breast and 2 tablespoons parsley.
I also found this did not have any broth at all! It had more of a chicken pot pie consistancy, or even thicker. I would add more broth..and take out the parsnips, it gives it a weird woodsy flavor that doesnt fit!
The soup was good. I added an extra 1 1/2 cups broth and an extra 1/2 cup water and it STILL needed more broth! Yes- you cook the chicken RAW - and it's nice and tasty. Because of the small chunks, it cooks quickly. The parsnip was not incredibly remarkable. I think something else should be substituted for it.