CHICKEN NOODLE SOUP WITH PARSNIPS AND DILL

Makes 4 servings

Lots of carrots and parsnips give old-favorite chicken noodle soup a sweet savor. To balance this effect, use the optional parsley, which is just slightly bitter.

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)

directions

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 one, 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.

notes

Variations: Skip the parsnips and raise the number of carrots to eight; add one diced turnip; use bone-in chicken breasts and cook for an additional 10 minutes - the extra time in the pot will give the soup even more flavor.

Source: Food and Wine