Chicken Noodle Soup with Parsnips and Dill

Recipe: Chicken Noodle Soup with Parsnips and Dill

SummaryLots 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.


  • 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)



  1. 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.
  2. 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.
  3. Variations: *Skip the parsnips and raise the number of carrots to eight. *Add one diced turnip to the mix.
  4. *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.

Preparation time: 10 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 4

My rating stars:  ★★☆☆☆ 1 review(s)

Video Of Chicken Noodle Soup with Parsnips and Dill

Chicken Broth Raw chicken carcass or whole chicken package of soup greens including: 1 yellow onion Carrots Parsnip Turnip Fresh Dill Fresh parsley Mushrooms Salt and pepper to taste Put all ingredients in to 8 qt stock pot. Barely cover with water and bring to a slow simmer for about 1 hour. Skim off fat from the top of soup every 15 minutes. Then take a strainer of some sort and place it in another pot on the stove. Pour soup into strainer. (If you have a cheesecloth, you can use that to drain the soup at this point, instead of the strainer, thus eliminating the use for the next step.) Then take the soup and pour it through a smaller strainer, coffee filter, or any other very fine strainer. Serve with matzoh balls or reusue the vegetables and add some pasta and have a chicken noodle soup. Spinach Matzoh Balls 3 Large Eggs 1 1/2 tablespoons water 1 teaspoon baking powder 3/4 teaspoon sugar 1 teaspoons salt 1/8 teaspoons black pepper 1 cup unsalted matzoh meal 5 tablespoons chicken fat 1/4 cup frozen spinach, thawed and drained. Mix all ingredients in medium sized bowl. Cover with plastic wrap and chill in refrigerator for at least 30 minutes. Fill 2 or 3 quart sauce pot on stove and bring to a slow rolling boil. Take mixture and form into balls about 3 cm in diameter. The balls will double in size when cooked. Drop formed balls gently into boiling water individually. Boil for about 5 minutes and remove. Place in your favorite broth.

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