CHICKEN NOODLE SOUP WITH CARROTS, PARSNIPS AND DILL

This Chicken Noodle Soup recipe is delicious. It has such a great variety of flavors and textures going on. Also, unlike a lot of other soups, this one tastes great even two days later. I made mutton soup its taste also awesome.

 

READY IN: 45mins  SERVES: 4

UNITS: US

INGREDIENTS Nutrition

8 cups low sodium chicken broth

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 split chicken breast

1 cup noodles (about 2 ounces)

1⁄4 cup chopped fresh dill

1⁄4 cup chopped fresh parsley

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 jfor about 20 minutes, until cooked. Remove the chicken and let rest. When cool enough to handle, remove skin and bones and chop or shred intobite-size pieces.

While chicken is cooling, bring the soup back to a simmer and 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.

I have tried and have a great dish. Very tasty and good for the health. The material easy to make and really too to save time for us. colour switch

12-11 Come fromWeb Version