Ingredients
6cupschicken broth,(1½ quarts), low sodium
1onion
4carrots
4parsnips
1½tspsalt
¼tspfresh ground black pepper
1lbchicken,boneless
1cupwide egg noodles,(about 2 oz)
¼cupfresh dill,chopped
¼cupfresh parsley,chopped, optional
Preparation
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 for about 10 minutes until just done.
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.
Stir the noodles into the soup. Simmer for about 5 minutes until the vegetables are tender and the noodles are done.
Return the chicken pieces to the pot and then stir in the dill and the parsley.
Serve warm, and enjoy!
