Chicken Noodle Soup With Parsnips And Dill Recipe

Name: Chicken Noodle Soup With Parsnips And Dill
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 quarts canned low sodium chicken broth or 1 1/2 quarts 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 (or maybe butternut squash); 1 1/2 teaspoons salt; 1/4 teaspoon fresh ground black pepper; 1 lb boneless skinless chicken breast (about 3); 1 cup wide egg noodles (about 2 ounces); 1/4 cup chopped fresh dill; 1/4 cup chopped fresh parsley (optional)

Servings: persons

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.
4
*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.
5
Recipe reprinted by permission of Food and Wine. All rights reserved.

528

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/2 quarts canned low sodium chicken broth or 1 1/2 quarts 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 (or maybe butternut squash), and more.

Yes, Chicken Noodle Soup With Parsnips And Dill falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Noodle Soup With Parsnips And Dill

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions