Chicken Noodle Soup with Parsnips and Dill Recipe
Source: Quick from Scratch - Soups and Salads
Serves 4
Lots of carrots and parsnips give old-favorite chicken noodle soup a
sweet savor. To balance this effect, use the optional parsley, which is
just slightly bitter.
WINE RECOMMENDATION:
In just fifteen years, sauvignon blancs from New Zealand have burst upon
the scene and risen to the top of the sauvignon-blanc heap. Sample their
ripe citrus and herb flavors and bracing crispness with this soup and
you will know why.
RECIPE 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)
RECIPE METHOD
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.
Variations: *Skip the parsnips and raise the number of carrots to eight.
*Add one diced turnip to the mix.
*Use bone-in chicken breasts and cook them for an additional ten
minutes. The extra time in the pot will give the soup even more flavor.
Recipe reprinted by permission of Food and Wine. All rights reserved
Happiness comes through doors you didn't even know you left open.
~Angelique~
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