Chicken Noodle Soup With Parsnips And Dill Recipes

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CHICKEN NOODLE SOUP



Chicken Noodle Soup image

Provided by Ina Garten

Categories     main-dish

Time 13h20m

Yield 6 servings

Number Of Ingredients 20

1 whole (2 split) chicken breast, bone in, skin on
Olive oil
Kosher salt
Freshly ground black pepper
2 quarts homemade Chicken Stock (see recipe)
1 cup medium-diced celery (2 stalks)
1 cup medium-diced carrots (3 carrots)
2 cups wide egg noodles
1/4 cup chopped fresh parsley
3 5-pound roasting chickens
3 large yellow onions, unpeeled, quartered
6 carrots, unpeeled, halved
4 celery stalks with leaves, cut in thirds
4 parsnips, unpeeled, cut in half (optional)
20 sprigs fresh parsley
15 sprigs fresh thyme
20 sprigs fresh dill
1 head garlic, unpeeled, cut in half crosswise
2 tablespoons kosher salt
2 teaspoons whole black peppercorns

Steps:

  • Preheat the oven to 350 degrees.
  • Place the chicken breast on a sheet pan and rub the skin with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, until cooked through. When cool enough to handle, remove the meat from the bones, discard the skin, and shred or dice the chicken meat.
  • Bring the chicken stock to a simmer in a large pot and add the celery, carrots, and noodles. Simmer uncovered for about 10 minutes, until the noodles are cooked. Add the cooked chicken meat and parsley and heat through.
  • Season to taste and serve.
  • Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, and seasonings in a 16- to 20-quart stockpot. Add 7 quarts of water and bring to a boil. Simmer uncovered for 4 hours. Strain the entire contents of the pot through a colander and discard the solids. Chill the stock overnight. The next day, remove the surface fat. Use immediately or pack in containers and freeze for up to 3 months.

CHICKEN NOODLE SOUP WITH PARSNIPS AND DILL RECIPE



Chicken Noodle Soup with Parsnips and Dill Recipe image

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

1½ quarts canned, low sodium or homemade stock chicken broth
1 onion
4 carrots
4 parsnips
1½ tsp salt
¼ tsp fresh ground black pepper
1 lb boneless chicken
1 cup (about 2 oz) Wide Egg Noodles
¼ cup chopped fresh dill
¼ cup chopped, optional Fresh Parsley

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



Chicken Noodle Soup With Carrots, Parsnips and Dill image

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

8 cups low sodium chicken broth
1 onion, chopped
4 carrots, halved lengthwise and cut crosswise into 1-inch pieces
4 parsnips, halved lengthwise and cut crosswise into 1-inch pieces
1 1/2 teaspoons salt
1/4 teaspoon fresh ground black pepper
1 split chicken breast
1 cup noodles (about 2 ounces)
1/4 cup chopped fresh dill
1/4 cup chopped fresh parsley

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



Chicken Noodle Soup With Parsnips and Dill image

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

1 1/2 quarts canned low sodium chicken broth or 1 1/2 quarts homemade stock
1 onion, chopped
4 carrots, halved lengthwise and cut crosswise into 1-inch pieces
4 parsnips, halved lengthwise and cut crosswise into 1-inch pieces (or maybe butternut squash)
1 1/2 teaspoons salt
1/4 teaspoon fresh ground black pepper
1 lb boneless skinless chicken breast (about 3)
1 cup wide egg noodles (about 2 ounces)
1/4 cup chopped fresh dill
1/4 cup chopped fresh parsley (optional)

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

SUPED-UP TRADITIONAL CHICKEN NOODLE SOUP



Suped-Up Traditional Chicken Noodle Soup image

Provided by Rachael Ray : Food Network

Time 2h50m

Yield 4 to 6 servings

Number Of Ingredients 23

6 pieces bone-in, skin-on chicken breast
1 leek, trimmed and quartered
1 onion, peeled and halved
2 ribs celery, quartered
1 large carrot, peeled and quartered on an angle
1 lemon, sliced
Few sprigs fresh parsley
Few sprigs fresh dill
Few sprigs fresh thyme
1 large fresh bay leaf
2 tablespoons extra-virgin olive oil
2 leeks, trimmed, sliced, soaked and dried
1 onion, quartered and very thinly sliced
3 to 4 small ribs celery and leafy tops, very thinly sliced on an angle
2 parsnips, julienned or 1 small bulb fennel, quartered and julienned, plus small handful fronds
2 large carrots, julienned
Salt and finely ground black pepper or white pepper
Salt and finely ground black pepper or white pepper
2 1/2 to 3 quarts homemade chicken stock
2 pieces poached chicken breast, meat diced or shredded, about 2 to 2 1/2 cups white meat
12 ounces egg noodles
2 tablespoons butter
Chopped fresh dill and parsley, for garnish

Steps:

  • Place the chicken, leek, onion, celery, carrot, lemon, parsley, dill, thyme, and bay leaf in a large pot and fill with water until the pot is 2 to 3-inches full from the top, about 3 to 4 quarts water. Cover and bring to a boil, then uncover and reduce heat to simmer. Cook uncovered 1 hour. Remove the chicken to large plate or bowl. Strain the cooking liquids and reserve for soup stock. Pull the skin and carcass away and chop the meat or shred with forks.
  • Heat 2 tablespoons extra-virgin olive oil in soup pot or large Dutch oven over medium-high heat and add leeks, onions, celery, parsnip or fennel, carrots, salt and pepper. Stir frequently for 10 minutes to soften vegetables without browning them then add stock and 1/3 of the chicken meat to pot. Cool and store soup for a make-ahead meal and reheat over medium high flame or, to serve immediately reduce heat to simmer and cook the egg noodles in another pot.
  • Boil water in a large pot, salt the boiling water and cook the pasta to al dente or with a good-bite left to it. Drain the pasta and toss with butter or a drizzle of oil, stir to combine and coat the noodles evenly.
  • Pour the soup over the noodles in soup bowls and top with fresh dill, parsley, or reserved fennel fronds, if using.

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