Bubby's Chicken Soup with Parsnips and Dill
This is a variation of my paternal grandmother's cherished chicken soup recipe, which I have been making for my children since birth. It features many carrots and parsnips that give it a sweet savour, balanced by the slightly bitter parsley.
Equipment
- 1 Soup pot
Ingredients
- 1 half chicken I often use bone-in, thighs
- 2 carrots, diced
- 2-3 parsnips, peeled and diced
- 1 sweet onion, sliced in chunks
- 1 tsp kosher salt (or to taste)
- 1 tsp freshly ground black pepper I also add whole Tellicherry Black Peppercorns
- 3 tbsp Fresh chopped parsley
- 1 thin egg noodles
- 1 bunch fresh dill
Instructions
- In a large pot, cover the chicken with water and bring to a boil.
- Add the vegetables, salt and pepper.
- Reduce heat and simmer until the chicken is cooked through and the vegetables are tender.
- Shred the chicken and puree the vegetables
- return the chicken and pureed vegetables to the pot
- Boil a small quantity of noodles according to package directions
- add the noodles, a few sprigs of parsley and dill to your bowl.
- Pour the soup into the bowl with the parsley, dill and noodles and enjoy. Season with salt and pepper to taste.
Notes
For the noodles, I have been using Manischewitz thin, but you can use any noodles you like. This thin noodle complements the soup perfectly, but feel free to choose based on your preference. The secret is to put a tablespoon (or more if you're like me) of fresh dill in the bowl before pouring the soup. I make it in my Instant Pot these days. Comes out great.
Tried this recipe?Let us know how it was!