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Chicken Noodle Soup with Parsnips and Dill

Source: Quick from Scratch - Soups and Salads
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Rating: 5   Reviews: 3 See Reviews
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Active Time:  20 Minutes
Total Time:  20 Minutes
  Serves 4
Lots of carrots and parsnips give old-favorite chicken noodle soup a slightly sweet flavor. To balance this effect, use the optional parsley, which is just slightly bitter.
RECIPE INGREDIENTS
1 1/2 quarts canned low-sodium chicken broth or homemade stock
1 onion, chopped
4 carrots, halved lengthwise and cut crosswise into 1-inch pieces
4 parsnips, halved lengthwise and cut crosswise into 1-inch pieces
1 1/2 teaspoons salt
1/4 teaspoon fresh-ground black pepper
1 pound boneless, skinless chicken breasts (about 3)
1 cup wide egg noodles (about 2 ounces)
1/4 cup chopped fresh dill
1/4 cup chopped fresh parsley (optional)
Chicken Noodle Soup with Parsnips and Dill Recipe at Cooking.com
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.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
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Nutrition Facts per Serving
Yield:   Serves 4
Calories: 377
Fat. Total: 2g
Fiber: 9g
Carbohydrates, Total: 48g
Sodium: 1622mg
% Cal. from Fat: 5%
Cholesterol: 75mg
Protein: 40g
Spotlight Recipe Review See all 3 reviews »

Rating: 5
by: Evette, MN Reviewed: 01/14/2008
This is the BEST recipe I've made for chicken noodle soup! VERY flavorful and filling. I added more noodles than called for, and shredded the chicken instead of cutting it into cubes. I'll get WAY more than 4 servings out of this recipe. Highly recommend!!!
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