2
carton(s) (26-ounce) reduced-sodium chicken stock or broth
2
cup(s) water
3
large carrots, peeled and thinly sliced
3
small parsnips, peeled and thinly sliced
3
stalk(s) celery, thinly sliced
1
large onion, finely chopped
3 1/2
cup(s) cooked, shredded chicken
1/2
pound(s) extra-wide egg noodles
2
tablespoon(s) minced parsley
2
teaspoon(s) kosher salt
1/2
teaspoon(s) freshly ground black pepper
In a 5- to 6-quart soup pot, bring stock, water, carrots, parsnips, celery, and onion to a boil; reduce heat to medium-low, cover, and simmer 15 minutes. Stir in chicken and noodles; cover pot and continue to simmer 7 minutes, or until noodles are just tender. Stir in parsley, salt, and pepper. Ladle into bowls.
