Chicken Noodle Soup with Parsnips and Dill

Lots of carrots and parsnips give old-favorite chicken noodle soup a slightly sweet flavor. To balance this effect, use the optional parsley, which is just slightly bitter. Ingredients 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) Directions 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. Tip: VARIATIONS: *Skip the parsnips and raise the number of carrots to 8 *Add 1 diced turnip to the mix. *Use bone-in chicken breasts and cook them for an additional 10 minutes. The extra time in the pot will give the soup even more flavor.