Ingredients Jump to Instructions ↓

  1. 1 1/20 quart(s) canned low-sodium chicken broth or homemade stock

  2. 1 onion , chopped

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

  4. 4 parsnips , halved lengthwise and cut crosswise into 1-inch pieces

  5. 1 1/20 teaspoon(s) salt

  6. 1/4 teaspoon(s) fresh-ground black pepper

  7. 1 pound(s) boneless , skinless chicken breasts (about 3)

  8. 1 cup(s) wide egg noodles (about 2 ounces)

  9. 1/4 cup(s) chopped fresh dill

  10. 1/4 cup(s) chopped fresh parsley

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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.

  4. Wine Recommendation: In just fifteen years, sauvignon blancs from New Zealand have burst upon the scene and risen to the top of the sauvignon-blanc heap. Sample their ripe citrus and herb flavors and bracing crispness with this soup and you will know why.


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