Hayley's Chicken Noodle Soup

A ton of soup

ingredients

2 medium sized yellow onions
about 2 lbs carrots
about 1 lb parsnips
1 bunch of celery hearts
1 lb boneless skinless chicken breasts
1 bunch fresh dill
1 package soup egg noodles
olive oil
salt & pepper

directions

1
Cut up Onions.
2
Place a little olive oil in a large soup pot.
3
Put onions in pot with a little salt and pepper and cook over low heat, stirring occasionally until golden brown. While onions are cooking, cut up carrots, parsnips and celery.
4
Add carrots, parsnips and celery and cover with water. Add some more salt and pepper.
5
When boiling, add whole chicken breasts and all the dill.
6
Cover pot and simmer over low heat for at least 2 hours.
7
Cook egg noodles in separate pot according to directions on package.
8
When soup is done, take out dill stems and discard. Take out chicken and cut up as desired. Put soup, chicken and noodles in a bowl and salt and pepper to taste.

Adam’s disclaimers:

This is a chicken soup created by someone who does not like to handle raw chicken (Hayley). Also, this makes a ton of soup, so scale down the quantities if desired. We make a ton and freeze some. The quantities are estimates--Hayley doesn’t actually measure the ingredients.