Chicken Noodle Soup

Chicken Noodle Soup

Serves 6

Active: 15 min Total: 50 min

6 cups chicken broth

1 lb boneless, skinless chicken thighs, visible fat trimmed

1 cup each chopped celery and onion

1 cup baby carrots, halved crosswise

1 large parsnip, peeled and chopped

1 tsp minced garlic

1 bay leaf

1/4 tsp pepper

2 cups uncooked medium egg nodles

1/4 cup snipped fresh dill

1. Put broth, chicken, celery, onion, carrots, parsnip, garlic, ba 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.

2. Discard bay leaf. Remove chicken to a plate to cool slightly. Add noodles to soup; cover and simmer 10 minutes or until tender.

3. Meanwhile, shred chicken with fingers or 2 forks. Add to soup along with the dill.

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~loretta