Lunch: Chicken Noodle Soup

This chicken noodle soup is hearty and healthy, with a combination of boneless chicken and egg noodles simmered in a warming broth filled with chopped parsnip, celery, onion and baby carrots.

Ingredients

6 c. chicken broth
1 lb. boneless, skinless chicken thighs
1 c. chopped celery
1 c. chopped onion
1 c. baby carrots
1 large parsnip
1 tsp. minced garlic
1 bay leaf
1/4 tsp. Pepper
2 c. uncooked medium egg noodles
1/4 c. snipped fresh dill

Instructions

Put broth, chicken, celery, onion, carrots, parsnip, garlic, bay leaf and pepper in a large saucepan. Cover and bring to a boil. Reduce heat and simmer 25 minutes, or until chicken is cooked and vegetables are tender.
Discard bay leaf. Remove chicken to a plate to cool slightly. Add noodles to soup; cover and simmer 10 minutes, or until tender.
Meanwhile, shred chicken with fingers or 2 forks. Add to soup along with the dill.

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