- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
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.
Ingredient:
- 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)
