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 - or maybe cilantro

Steps

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.

Variations: 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.

Recipe reprinted by permission of food and wine.

Ingredients

low sodium chicken broth, onion, carrots, parsnips, salt, fresh ground black pepper, boneless skinless chicken breast, wide egg noodles, fresh dill, fresh parsley