Chicken Noodle Soup

This has been my go-to chicken noodle soup recipe since it was published in the magazine in 1998. I made it without parsnips the first time and it was great. I made it the second time with parsnips and had to throw it out. I guess I hate parsnips. I use a little extra carrot instead all the times I've made it since then. The lemon juice and the parsley at the end really make it taste wonderful and if you use both fresh rather than bottled lemon juice and dried parsley, it makes a difference.

I like parsnips so this was fine with me. Not sure it needed the flour though.

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.

I LOVE this soup! It is so flavorful and it is really something to look forward to instead of a canned soup for lunch.

Excellent recipe; not bland at all. I increased the chicken stock to 7 cups, and used onions instead of parsnips.