Chicken Noodle Soup With Carrots Parsnips And Dill Recipes
CHICKEN NOODLE SOUP WITH PARSNIPS AND DILL RECIPE
This chicken noodle soup has a pleasant level of sweetness, thanks to the carrots and parsnips. Whip up a warm serving in just 30 minutes!
Provided by Constance Crawford
Categories Soup
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- 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
- 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
- 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
- Sample their ripe citrus and herb flavors and bracing crispness with this soup and you will know why
Nutrition Facts : Carbohydrate 52.56g, Cholesterol 103.83mg, Fat 22.44g, Fiber 9.25g, Protein 34.17g, SaturatedFat 6.27g, ServingSize 4.00, Sodium 1,527.34mg, Sugar 0.00, UnsaturatedFat 9.47g
CHICKEN NOODLE SOUP WITH CARROTS, PARSNIPS AND DILL
This is a variation on my family's favorite chicken soup that I have already posted here. Lots of carrots and parsnips give it more of a sweet savor. The parsley actually balances the sweetness, though. To balance this effect, use the optional parsley, which is just slightly bitter. Sometimes I also add a diced turnip if I have one. For the noodles, I like to use tagliolini nests, which you can usually find in the imported pasta section. I prefer a thin noodle for this soup, but you can certainly use whatever is your preference.
Provided by JackieOhNo
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- 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 jfor about 20 minutes, until cooked. Remove the chicken and let rest. When cool enough to handle, remove skin and bones and chop or shred intobite-size pieces.
- While chicken is cooling, bring the soup back to a simmer and 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.
CHICKEN NOODLE SOUP WITH PARSNIPS AND DILL
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 - or maybe cilantro
Provided by Lorane Abari
Categories Clear Soup
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- 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.
- 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.
- 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.
- Recipe reprinted by permission of Food and Wine. All rights reserved.
Nutrition Facts : Calories 331.1, Fat 4.5, SaturatedFat 1.2, Cholesterol 73.8, Sodium 1109.1, Carbohydrate 37.8, Fiber 7.3, Sugar 9.4, Protein 36.8
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