Chicken Noodle Soup with Parsnips and Dill

Ingredients

• 4  carrots halved lengthwise
• 1.5 quarts chicken broth low-sodium homemade canned
• 0.3 cup optional: dill fresh chopped
• 0.3 teaspoon fresh-ground pepper black
• 1  onion chopped
• 4  parsnips halved lengthwise
• 1.5 teaspoons salt 
• 1 pound chicken breasts boneless skinless ( 3)
• 2 ounces wide egg noodles 

Equipment

• pot

Directions

1. In a large pot, combine the broth, onion, carrots, parsnips, salt, and pepper and bring to a simmer.
2. Add the chicken breasts to the pot and simmer until just done, about 10 minutes.
3. 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.
4. 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.
5. Variations
6. 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.
7. 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.