Chicken Noodle Soup with Parsnips

By [e-mail]

From Joy Bauer.

Ingredients

• 1 large onion diced
• 2 tablespoon oil, olive
• 2 large carrots peeled and diced
• 3 parsnips peeled and diced
• 3 stalks celery diced
• 3 cloves garlic minced
• 1 sprigs thyme (may substitute 1/2 teaspoon dried thyme)
• 1 bay leaf
• 1 pinch crushed red pepper (optional)
• 3 cups egg noodles, whole wheat (such as Ronzoni Healthy Harvest)
• black ground pepper, to taste
• 2 tablespoons parsley chopped (optional)
• 2 quarts broth, chicken, less sodium
• 2 cups chicken breast (cooked) skinless, diced

Preparation

Step 1

Heat the olive oil in a large pot over medium heat. Add the onion and cook until soft and translucent, about 5 minutes.
Add the carrots, parsnips, and celery and sauté for 8 to 10 minutes. Add the garlic, thyme, bay leaf, and crushed red pepper (if using) and sauté for 2 minutes, stirring constantly. Add the chicken broth and bring to a boil over high heat. Reduce the heat to medium-low, cover the pot, and simmer for 20 minutes, or until the vegetables are tender.
Uncover the pot and bring the broth to a rolling boil over medium-high heat. Add the chicken and noodles and cook until the noodles are al dente, about 6 minutes.
Remove and discard the bay leaf, and season with pepper to taste. Ladle into bowls and garnish with parsley (if using).