Ingredients

• 8 cups low-sodium chicken broth
• 1 onion, chopped
• 4 carrots, halved lengthwise and cut into 1-inch pieces
• 4 parsnips, halved lengthwise and cut into 1-inch pieces
• 1 1/2 teaspoons salt
• 1/4 teaspoon freshly ground black pepper
• 1 split chicken breast
• 1 cup noodles (about 2 ounces)
• 1/4 cup chopped fresh dill
• 1/4 cup chopped fresh parsley

Instructions

1. In a large pot, combine the chicken broth, onion, carrots, parsnips, salt, and pepper. Bring to a simmer.

2. Add the chicken breast to the pot and simmer until fully cooked. Remove the chicken and set it aside to cool.

3. Once the chicken is cool enough to handle, remove the skin and bones. Chop or shred the meat into bite-sized pieces.

4. While the chicken cools, bring the soup back to a simmer and add the noodles. Cook until the vegetables are tender and the noodles are done, about 5 minutes.

5. Return the shredded chicken to the pot. Stir in the chopped dill and parsley.