Chicken Noodle Soup

Ingredients

• 2 (26 ounce) cartons reduced-sodium chicken broth or broth (6 cups)

• 2 cups water
• 3 large carrots, peeled and thinly sliced
• 3 small parsnips, peeled and thinly sliced
• 3 stalks celery, thinly sliced
• 1 large onion, finely chopped (3/4 cup)
• 3 1/2 cups cooked shredded chicken (about 1 pound)
• 1/2 lb extra-wide egg noodles (about 6 cups)
• 2 tablespoons minced parsley
• 2 teaspoons kosher salt
• 1/2 teaspoon fresh ground black pepper

Directions

1. 1

   in a 5- to 6- quart soup pot, bring stock, water, carrots, parsnips, celery, and onion to a boil; reduce heat to medium-low, cover, and simmer 15 minutes.

2. 2

   Stir in chicken and noodles; cover pot and continue to simmer 7 minutes, or until noodles are just tender. Stir in parsley, salt, and pepper. Ladle into bowls.