PARSNIP CARROT CHICKEN NOODLE SOUP
 
 
Nothing like the comfort of a steamy bowl of chicken soup on a cold day
Author:
Ingredients
  • 1-2 tbsp cooking oil
  • ½ cup chopped onion
  • 1 garlic clove smashed and minced
  • 6 parsnips, sliced lenghtwise and cut into 1" pieces
  • 10 small carrots, cut into 1" pieces
  • 1 cup chopped celery
  • 6 cups chicken stock
  • 1 cup cooked chicken pieces
  • 2 cups uncooked egg noodles
  • seasoning of choice (salt & pepper, suggest 1 tsp dried dill)
  • 1 tbsp balsamic vinegar
  • handful of fresh parsely, chopped
Instructions
  1. Heat oil in your soup pot.
  2. Add onion and garlic and sauté gently for 1-2 minutes.
  3. Add the rest of your vegetables, and sprinkle with seasonings, stirring and browning slightly for 3-4 minutes.
  4. Instead of deglazing with wine, this time I used balsamic vinegar which added a richness to the soup base.
  5. Add chicken stock and bring to a simmer, cooking until vegetables are barely fork tender.
  6. Add noodles and continue to cook until noodles are cooked to your liking.
  7. Stir in chopped chicken.
  8. At this point, I turned off the heat, placed the lid on and let everything in the pot become acquainted.
  9. When ready to eat, stir in the chopped parsely,
  10. Ladle into soup bowls and serve with some freshly baked bread.
Recipe by SEA SALT GALLEY KAT at https://www.seasaltgalleykat.com/soups/parsnip-carrot-chicken-noodle-soup/