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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
- 1 1⁄2 quarts canned low sodium chicken broth or 1 1⁄2 quarts 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 (or maybe butternut squash)
- 1 1⁄2 teaspoons salt
- 1⁄4 teaspoon fresh ground black pepper
- 1 lb boneless skinless chicken breast (about 3)
- 1 cup wide egg noodles (about 2 ounces)
- 1⁄4 cup chopped fresh dill
- 1⁄4 cup chopped fresh parsley (optional)
- 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. All rights reserved.
Very tasty, easy and delicious. We used left over chicken white and dark. Also used a combination of chicken & vegatable broth.