
How To Make Chicken Noodle Soup with Parsnips and Dill
This chicken noodle soup has a pleasant level of sweetness, thanks to the carrots and parsnips. Whip up a warm serving in just 30 minutes!
Serves:
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
Instructions
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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.
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Remove the chicken; bring the soup back to a simmer.
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When the chicken breasts are cool enough to handle, cut them into bite-size pieces.
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Stir the noodles into the soup. Simmer for about 5 minutes until the vegetables are tender and the noodles are done.
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Return the chicken pieces to the pot and then stir in the dill and the parsley.
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Serve warm, and enjoy!
Nutrition
- Calories:Â 549.19kcal
- Fat:Â 22.44g
- Saturated Fat:Â 6.27g
- Trans Fat:Â 0.12g
- Monounsaturated Fat:Â 9.47g
- Polyunsaturated Fat:Â 4.70g
- Carbohydrates:Â 52.56g
- Fiber:Â 9.25g
- Sugar:Â 16.50g
- Protein:Â 34.17g
- Cholesterol:Â 103.83mg
- Sodium:Â 1527.34mg
- Calcium:Â 109.47mg
- Potassium:Â 1382.55mg
- Iron:Â 3.49mg
- Vitamin A: 579.04µg
- Vitamin C:Â 36.52mg
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