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.
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.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.