Chicken Noodle Soup

Ingredients:

• 10 cups chicken broth [I used homemade, but if I wasn’t, I would recommend low-sodium.]
• 1 medium yellow onion, chopped [about 1 cup]
• 3 large stalks celery, chopped [about 1 1/2 cups]
• 6 medium carrots, scrubbed and chopped [about 2 1/2 cups]
• 1 large parsnip, peeled and chopped [about 3/4 cup]
• 4 small turnips, chopped; optional
• 2 small radishes, chopped; optional
• 2 large cloves garlic, minced
• 2 cups cooked, shredded chicken [I used a combination of white and dark meat, from my whole roasted chicken, but use whatever you prefer.]
• 1/2 teaspoon freshly ground black pepper
• 1 bay leaf
• 6 ounces extra broad egg noodles, uncooked
• 1 tablespoon + 1 teaspoon dried dill
• 2 teaspoons dried basil
• crusty bread, for serving

Directions:

In a large stockpot, combine chicken broth, onion, celery, carrots, parsnip, turnips, radishes, garlic, and chicken. Stir in pepper and the bay leaf, then cover and bring to a boil. Reduce heat to low and simmer, uncovered, for 30 minutes until the chicken is hot and the vegetables are tender. Then, discard the bay leaf and add the noodles, dill, and basil. Cover and simmer for 20-25 minutes, or until noodles are cooked. Taste and adjust seasonings as necessary, and serve with crusty bread.

Note: As you might be able to see in the photo, my noodles broke up pretty quickly after they were cooked. My only explanation for that was that I used no-yolk egg noodles, which have a slightly different texture than regular egg noodles… just keeping it in mind for you!