Ingredients

• Ingredients
  1. 1 1/2 quarts canned low-sodium chicken broth or homemade stock
  2. 1 onion, chopped
  3. 4 carrots, halved lengthwise and cut crosswise into 1-inch pieces
  4. 4 parsnips, halved lengthwise and cut crosswise into 1-inch pieces
  5. 1 1/2 teaspoons salt
  6. 1/4 teaspoon fresh-ground black pepper
  7. 1 pound boneless, skinless chicken breasts (about 3)
  8. 1 cup wide egg noodles (about 2 ounces)
  9. 1/4 cup chopped fresh dill
  10. 1/4 cup chopped fresh parsley (optional)

Directions

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.
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.