Chicken Noodle Soup With Parsnips and Dill

• canned low sodium chicken broth or 1 1/2 quarts homemade stock↗1 1⁄2 quarts
• onion↗1

  chopped

• carrots↗4

  halved lengthwise and cut crosswise into 1-inch pieces

• parsnips↗4

  halved lengthwise and cut crosswise into 1-inch pieces (or maybe butternut squash)

• salt↗1 1⁄2 teaspoons
• fresh ground black pepper↗1⁄4 teaspoon
• boneless skinless chicken breast↗1 lb

  (about 3)

• wide egg noodles↗1 cup

  (about 2 ounces)

• chopped fresh dill1⁄4
• chopped fresh parsley (optional)1⁄4

Step-by-step instructions

1. 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. 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. 3

   Variations: *Skip the parsnips and raise the number of carrots to eight. *Add one diced turnip to the mix.

4. 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. 5

   Recipe reprinted by permission of Food and Wine. All rights reserved.