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

Ready In:
40mins
Serves:
Units:

ingredients

directions

  • 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.
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RECIPE MADE WITH LOVE BY

@Lorane Abari
Contributor
@Lorane Abari
Contributor
"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"
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  1. elcorrecto
    Very tasty, easy and delicious. We used left over chicken white and dark. Also used a combination of chicken & vegatable broth.
    Reply
  2. Lorane Abari
    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
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