Chicken Noodle Soup with Parsnips and Dill
- 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 (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.
- · Skip the parsnips and raise the number of carrots to eight. : · Add one diced turnip to the mix. : · 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.
- Wine Recommendation: In just fifteen years, sauvignon blancs from New Zealand have burst upon the scene and risen to the top of the sauvignon-blanc heap. Sample their ripe citrus and herb flavors and bracing crispness with this soup and you will know why.
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