Chicken Noodle Soup with Parsnips and Dill

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.