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Chicken: Home-Style Chicken Soup

Source of Recipe

Low-Fat Meals, Woman's Day, 4/96


List of Ingredients

2 ounces medium egg noodles
4 cups canned chicken broth
1 small parsnip, peeled and cut into thin slices
1 medium carrot, cut into thin slices
2 tablespoons finely chopped white onion
1/2 cup defrosted frozen green peas
2 tablespoons coarsely chopped fresh dill
3/4 cup roast chicken, cut into 1/2" cubes
1 1/2 teaspoons kosher salt
freshly ground black pepper -- to taste


Recipe

In a pot of salted boiling water, cook noodles until tender. Drain and reserve. Meanwhile, in larger pot, heat chicken broth, covered, over medium heat until simmering. Add parsnip, carrot and onion. If using fresh peas, add them now. Cook, covered, just until carrots can be easily pierced with a knife but are still firm, about 5 minutes. Add dill and chicken. if using frozen peas, add them now. Heat until warm, about 5 minutes. Add drained noodles, salt and pepper. Serve hot. Serves 4.