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 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)

Servings: persons

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)

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
4
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.
5
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6
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.

528

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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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 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, 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.

Chicken Noodle Soup With Parsnips And Dill

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