Chicken Noodle Soup With Parsnips And Dill

• 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)

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.

chicken broth, onion, carrots, parsnips, salt, fresh ground black pepper, chicken, egg noodles, dill, parsley

Taken from www.food.com/recipe/chicken-noodle-soup-with-parsnips-and-dill-361456 (may not work)