1. Remove the skin from the chicken breasts and place them in a large soup pot. Add the chicken broth, bring it to a boil and reduce the heat so that the broth just simmers. Simmer until the chicken is thoroughly cooked, about 15 minutes. Remove the chicken and transfer to a plate to cool.
2. Skim the fat from the broth and bring it back to a boil. Add the onion, carrots, parsnips and celery. Simmer until the vegetables are soft, about 5 minutes. Add the noodles and cook for 5 more minutes.
3. Meanwhile, discard the bones from the chicken and chop the meat into small pieces.
4. Add the chicken and parsley to the soup pot and simmer for another minute or two. Season to taste with salt and pepper. Serve in warm soup bowls with a thick slice of bread.
I love how hearty and healthy this dish is; fresh ingredients and a taste to die for...be warned though, this may ruin canned soup for you!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (661g)|
|Recipe Makes: 8|
|Calories from Fat: 56 (13%)|
|Amt Per Serving||% DV|
|Total Fat 6.2g||8 %|
|Saturated Fat 1.7g||9 %|
|Monounsaturated Fat 2.1g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 133.2mg||41 %|
|Sodium 972mg||34 %|
|Potassium 1181mg||31 %|
|Total Carbohydrate 41.1g||12 %|
|Dietary Fiber 6.4g||26 %|
|Sugars, other 34.7g|
|Protein 50.5g||72 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 429
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