Ingredients
- 1 Tbsp. canola oil
- 1 onion, chopped, about 1 cup
- 1 clove garlic, minced
- 2 ribs, celery, thinly sliced, about 3/4 cup
- 5 cans lower sodium chicken broth
- 1 rotisserie chicken, skin and rib bones discarded
- 4 oz. broad egg noodles
- 3 carrots, cut in 1 inch pieces
- 2 parsnips, cut into 1 inch pieces
- 1 Tbsp. chopped fresh dill
- 1/2 tsp. salt
- 1/4 tsp. pepper
Directions
In pot, heat oil over medium heat. Add onion, celery, and garlic; cook, stirring occasionally, until softened, 3-5 minutes. Add broth; bring to a boil. Add chicken; reduce heat to low.
Simmer, stirring occasionally, until chicken is very tender and falling off the bone, 30 minutes. With slotted spoon, remove bones; discard.
Meanwhile, in another pot, cook noodles according to package directions until almost tender; drain.
To soup, add carrots, parsnips, dill, salt and pepper.
Simmer until veggies are tender, 20 minutes. Stir in noodles. Cook until heated through, 2 minutes.
By Robin from Washington, IA
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