Chicken Noodle Soup With Parsnips and Dill

"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 - or maybe cilantro"
 
Download
photo by a food.com user photo by a food.com user
Ready In:
40mins
Ingredients:
10
Serves:
4
Advertisement

ingredients

Advertisement

directions

  • 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.
  • Recipe reprinted by permission of Food and Wine. All rights reserved.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. Very tasty, easy and delicious. We used left over chicken white and dark. Also used a combination of chicken & vegatable broth.
     
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes