Active Time
10 MIN
Total Time
30 MIN
Yield
Serves : 4
© Bobbi Lin

How to Make It

Step 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.

Step 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.

Notes

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.

Suggested Pairing

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.

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