Chicken Noodle Soup

This chicken noodle soup is hearty and healthy, with a combination of boneless chicken and egg noodles simmered in a warming broth filled with chopped parsnip, celery, onion and baby carrots.



Total Time:
Prep:
Level: Moderate
Serves: 6

Ingredients

  • 6 c. chicken broth
  • 1 lb. boneless, skinless chicken thighs
  • 1 c. chopped celery
  • 1 c. chopped onion
  • 1 c. baby carrots
  • 1 large parsnip
  • 1 tsp. minced garlic
  • 1 bay leaf
  • ¼ tsp. Pepper
  • 2 c. uncooked medium egg noodles
  • ¼ c. snipped fresh dill

Directions

  1. Put broth, chicken, celery, onion, carrots, parsnip, garlic, bay leaf and pepper in a large saucepan. Cover and bring to a boil. Reduce heat and simmer 25 minutes, or until chicken is cooked and vegetables are tender.
  2. Discard bay leaf. Remove chicken to a plate to cool slightly. Add noodles to soup; cover and simmer 10 minutes, or until tender.
  3. Meanwhile, shred chicken with fingers or 2 forks. Add to soup along with the dill.
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From: Woman's Day
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