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.
- 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)
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.
Tip: VARIATIONS: *Skip the parsnips and raise the number of carrots to 8 *Add 1 diced turnip to the mix. *Use bone-in chicken breasts and cook them for an additional 10 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.
nutrition information per serving
377 calories; 2g total fat; 75mg cholesterol; 1622mg sodium; 48g carbohydrates; 9g fiber; 40g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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