Chicken Noodle Soup with Parsnips and Dill RecipeJ.Crow’s® Lugol’s Iodine
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Chicken Noodle Soup with Parsnips and Dill Recipe
Chicken Noodle Soup with Parsnips
and Dill Recipe
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.
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| RECIPE METHOD |
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| 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. |
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| 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. |
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| 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. |
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| Recipe reprinted by permission of Food and Wine. All rights reserved. |
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