Chicken Noodle Soup with Parsnips and Dill

• temps total: 30 minutes

Ingrédients

1 1/2 quarts canned low-sodium chicken broth or 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

1 1/2 teaspoons salt

1/4 teaspoon fresh-ground black pepper

1 pound boneless, skinless chicken breasts (about 3)

1 cup wide egg noodles (about 2 ounces)

1/4 cup chopped fresh dill

1/4 cup chopped fresh parsley (optional)

Instructions

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.

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.