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6 cups chicken broth
1 lb boneless, skinless chicken thighs, visible fat trimmed
1 cup chopped celery
1 cup 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 noodles
1⁄4 cup snipped fresh dill
PREPARATION
1. 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.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.
Serves 6
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