Chicken Noodle Soup With Parsnips And Dill Chicken And Vegetable Soup Recipes

Ingredients

1 1/2 qt. canned low-sodium chicken broth or homemade stock

1 onion

4 carrots

4 parsnips

1 1/2 tsp. salt

1/4 tsp. fresh-ground black pepper

1 lb. boneless

1 c. wide egg noodles (about 2 ounces)

1/4 c. Chopped fresh dill

1/4 c. Chopped fresh parsley (optional)

Preparation

Step 1In 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.Step 2Meanwhile, 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.Step 3Variations:
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.Step 4Wine Recommendation: In just fifteen years, sauvignon blancs from New Zealand have burst upon the scene and risen to the top of the sauvignon-blanc heap. Sample their ripe citrus and herb flavors and bracing crispness with this soup and you will know why.