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The 8 Invisible Stains
of Our Souls
by Luella May
The Best Years in Life
Healthy Recipes
Chicken Noodle Soup with Parsnips and Dill
RECIPE 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 1 1/2
teaspoons salt
1/4 teaspoon fresh-ground black pepper
1 pound boneless, skinless chicken
breasts (about 3)
1 cup wide egg noodles (about 2 ounces)
1/4 cup chopped fresh dill
1/4 cup chopped fresh parsley (optional)
RECIPE METHOD
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.
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