Classic chicken noodle soup gets a healthy upgrade with low-sodium chicken broth and tons of vegetables.


Yield :


Ingredients :

  • 4 to 5 pound whole chicken
  • 4 to 6 cups chicken broth
  • 1 large onion, diced
  • 3 large carrots, peeled and chopped
  • 3 stalks celery, chopped
  • 1 clove garlic, minced
  • 1 large parsnip, peeled and chopped (optional)
  • 2 heaping tablespoons chopped fresh Italian parsley
  • 1/2 teaspoon dried dill
  • 1/2 tablespoon kosher salt
  • 1/2 teaspoon black pepper
  • noodles, optional!

Preparation :

  • Rinse the chicken and remove the inside parts. Place the chicken in a large stockpot, add the chicken broth, and then add enough water to cover the chicken.
  • Bring the chicken in broth to a boil, if there is visible fat, skim it and discard. Then add the onion, carrot, celery, garlic and parsnip.
  • Simmer until chicken is tender- about 2 1/2 hours.
  • Remove the chicken to a cutting board and let rest until it’s cool enough to handle.
  • Shred the chicken apart, then add back to the soup.
  • Stir in the parsley and dill. Taste and add salt and pepper.
  • If you want noodles in the soup, add them to the broth, bring to a boil again and simmer for 8 to 10 minutes (or until noodles are tender).

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