Cold and snowy Feb. day -- had to have all the ingredients for a perfect soup dinner. Just excluded parsnips -- didn't have and didn't want. Let the completed soup --prior to the noodles, simmer for about 1 hour. Had held back on the salt due to full flavored stock, but still added some at the table. Simple to combine, and very tasty. Thanks for posting, Terry.
So So Delish!!!! Plainly said. Everyone in the family loved it.
I pleasant surprise!!! I have cooked RR's recipes before but most didn't turn out well... This one was GREAT!! Hubby has a cold and I made this for him today. He and I both enjoyed it VERY much!! This will make it into my personal cookbook!! BTW! I left the parsnip out. The grocery was out of them today....
Fabulous soup. I used a good quality chicken stock and more like 8 cups. The fresh dill flavor was subtle, but very nice. Also, hardly ever cook with parsnips but it really added that something extra. Thanks
This is a wonderful chicken noodle soup. I used chicken broth I'd made from the bones of a Costco rotisserie chicken and used the leftover chicken which I added at the end instead of cooking the chicken breast tenders. I also used dried herbs. Delicious.
Made some subs based on what I had here-- love the dill
Absolutely one of the best chicken noodle soups I've ever made! Ran out of chicken stock and didn't have fresh dill on hand so I tweaked the recipe a bit. Used 4 cups chicken stock and 2 cups beef broth. Added the extra two cups of water and about 3/4 tbl. of dill. Family loved it... and sometimes they're hard to please. Simply fantastic!
Good. Very easy. Love the parsnips in it. I wish I would have had some "good quality chicken stock" on hand rather than the reduced-sodium chicken broth I used. I think it would have made the soup much more flavorful.
Reminds my of my aunt's old-fashioned chicken soup. Easy to make and great tasting!
So good and so easy.