Saturday, October 15, 2011


 Cold nights demand a hearty, hot soup. And this recipe, loaded with left-over chicken, egg noodles, root vegetables, and topped with dill, is one of my family's favorites.

Homemade Chicken Noodle Soup
2 quarts chicken broth
4 cups shredded chicken
1 cup chopped onion
2 cups baby carrots, cut up
2 large parsnips, peeled, cored, and chopped
2 teaspoons minced garlic
1/2 teaspoon pepper
2 cups uncooked medium egg noodles
1/4 cup fresh dill, snipped
2 Tablespoons fresh parsley, chopped

Put broth, chicken, celery, onion, carrots, parsnips, garlic, and pepper in a large pot. Cover and bring to a boil. Reduce heat and simmer for 40 minutes or until all vegetables are tender. Add noodles, cover, and simmer for another 15 minutes. Add fresh dill and parsley and serve immediately.

Serve with bread, slices of sharp cheddar cheese, and apple cider. 

This soup was adapted from my grandmother's recipe--but I left out the two peeled and chopped turnips because no one in my family will eat them.


  1. Love soup. This looks delicious. Turnips are a funny vegetable, that I've slightly forgotten about. I'd leave them out too.

  2. I grew up in the northeast eating things like turnips and succotash, but my husband from Charleston, SC won't eat them. Therefore, neither will my kids. But they will eat parsnips because I convinced them they were really potatoes. I'd love to know how your soup turns out!