Chicken Noodle Soup with Parsnips and Dill

Chicken-noodle-fw-651639-l
(1) Course Soups and Stews

Ingredients in this Recipe

  • 1 1/2 quarts canned low sodium chicken broth or homemade stock
  • 1 1/2 teaspoons salt
  • 1 cup wide egg noodles (about 2 ounces)
  • 1 onion, chopped
  • 1 pound boneless, skinless chicken breasts (about 3)
  • 1/4 cup chopped fresh dill
  • 1/4 cup chopped fresh parsley (optional)
  • 1/4 teaspoon fresh ground black pepper
  • 4 carrots, halved lengthwise and cut crosswise into 1 inch pieces
  • 4 parsnips, halved lengthwise and cut crosswise into 1 inch pieces

Recipe Preparation

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