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Chicken Noodle Soup with Parsnips and Dill

  • 4servings

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Source: www.tastebook.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B1, B2, B3, B9, B12, H, C, P
MineralsNatrium, Fluorine, Silicon, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 1/2 quarts canned low-sodium chicken broth or homemade stock

  2. 1 onion , chopped

  3. 4 carrot s, halved lengthwise and cut crosswise into 1-inch pieces

  4. 4 parsnip s, 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

Instructions Jump to Ingredients ↑

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