Chicken Noodle Soup With Parsnips and Dill

Ingredients

• 1 1/2 quarts canned low sodium chicken broth or 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)

Directions

1. 1

   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.

2. 2

   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.

3. 3

   Variations: *Skip the parsnips and raise the number of carrots to eight. *Add one diced turnip to the mix.

4. 4

   *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.

5. 5

   Recipe reprinted by permission of Food and Wine. All rights reserved.