Homemade Chicken Soup With Egg Noodles

• 1 turnip
• 1 parsnip
• 1 leek
• 1 potato
• 2 carrots
• 1 onion
• 1 teaspoon olive oil
• 1 bunch fresh dill
• 1 bunch fresh parsley
• 4 tablespoons chicken bouillon
• 1 lb boneless skinless chicken thighs
• 8 cups chicken stock
• salt
• 1 (16 ounce) package egg noodles

1. Clean all vegetables, peel and put through the food processor. I grate all of the vegetables.
2. Cut up the parsley and dill.
3. Saute the chicken and vegetable in the oil. Add all the remaining ingredient and let simmer for a few hours. Or put in crock pot and let cook the afternoon.
4. Before you are ready to serve cook the egg noodles according to package directions.
5. I add some noodles to the bottom of a soup bowl and ladle the soup over the noodles.
6. This soup gets better the second and third day. It also freezes very well since you are not putting the noodles into the soup. I freeze it and take out as we need.

parsnip, leek, potato, carrots, onion, olive oil, dill, parsley, chicken bouillon, chicken thighs, chicken stock, salt, egg noodles

Taken from www.food.com/recipe/homemade-chicken-soup-with-egg-noodles-206195 (may not work)