Chicken Noodle Soup with Parsnips and Dill

Warm up your soul with this comforting Chicken Noodle Soup with Parsnips and Dill, a flavorful twist on the classic recipe. Tender chicken thighs, herbaceous dill, and subtly sweet parsnips come together in a hearty broth, enriched with a medley of fresh carrots, celery, and onion. This soup features aromatic garlic, dried thyme, and a hint of bay leaf, creating a fragrant base that pairs perfectly with the soft, comforting egg noodles. Quick to prepare in under an hour, it’s the ultimate cold-weather remedy or midweek dinner favorite. Serve it piping hot and savor the irresistible blend of wholesome ingredients and vibrant flavors. Ideal for meal prep or feeding a crowd, this homemade chicken soup is as nutritious as it is delicious. Perfectly balanced, it’s sure to become a go-to for family dinners and cozy nights in.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 4 pieces Chicken thighs (bone-in, skin-off)
• 2 tablespoons Olive oil
• 1 medium Yellow onion, diced
• 2 medium Carrots, peeled and sliced into thin rounds
• 2 medium Parsnips, peeled and sliced into thin rounds
• 2 stalks Celery stalks, sliced
• 4 cloves Garlic, minced
• 8 cups Chicken broth (low sodium)
• 2 cups Water
• 1 teaspoon Dried thyme
• 1 Bay leaf
• 2 cups Egg noodles
• 3 tablespoons Fresh dill, chopped
• 1 teaspoon Salt
• 0.5 teaspoons Ground black pepper

Directions

Step 1

Heat a large pot or Dutch oven over medium heat. Add the olive oil and allow to warm.

Step 2

Season the chicken thighs lightly with salt and pepper. Add them to the pot and sear for 4-5 minutes on each side until golden brown. Remove the chicken and set aside.

Step 3

In the same pot, add the diced onion. Cook for 2-3 minutes, stirring occasionally, until softened.

Step 4

Add the sliced carrots, parsnips, and celery. Stir and cook for another 4-5 minutes, or until the vegetables begin to soften.

Step 5

Stir in the minced garlic and cook for 1 minute until fragrant.

Step 6

Pour the chicken broth and water into the pot. Return the chicken thighs to the pot, along with the dried thyme and bay leaf.

Step 7

Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 20 minutes to allow the chicken to cook through and the flavors to meld.

Step 8

Remove the chicken thighs from the pot and place them on a cutting board. Use two forks to shred the meat, discarding the bones. Return the shredded chicken to the pot.

Step 9

Add the egg noodles to the soup. Cook for 8-10 minutes or until the noodles are tender.

Step 10

Stir in the chopped fresh dill. Taste and adjust seasoning with additional salt and black pepper if needed.

Step 11

Remove the bay leaf before serving. Ladle the soup into bowls and serve warm.

Nutrition Facts

Serving size	(3550.9g)

Amount per serving	% Daily Value*
Calories	1838.7

Total Fat 83.6g	0%
Saturated Fat 17.9g	0%
Polyunsaturated Fat 2.7g
Cholesterol 468.8mg	0%
Sodium 3984.1mg	0%
Total Carbohydrate 132.5g	0%
Dietary Fiber 15.2g	0%
Total Sugars 16.3g
Protein 131.6g	0%

Vitamin D 20.3IU	0%
Calcium 364.0mg	0%
Iron 12.0mg	0%
Potassium 2537.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.6%

Protein: 29.1%

Carbs: 29.3%