Chicken Noodle Soup with Parsnips and Dill - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Lots of carrots and parsnips give old-favorite chicken noodle soup a sweet savor. To balance this effect, use the optional parsley, which is just slightly bitter.
Ingredients
- 1 1/2 qt. canned low-sodium chicken broth or homemade stock
- 1 onion
- 4 carrots
- 4 parsnips
- 1 1/2 tsp. salt
- 1/4 tsp. fresh-ground black pepper
- 1 lb. boneless
- 1 c. wide egg noodles (about 2 ounces)
- 1/4 c. Chopped fresh dill
- 1/4 c. Chopped fresh parsley (optional)
Instructions
- In a large pot, combine the broth, onion, carrots, parsnips, salt, and pepper and bring to a simmer. Add the chicken breasts to the pot and simmer until just done, about 10 minutes. Remove the chicken; bring the soup back to a simmer. When the chicken breasts are cool enough to handle, cut them into bite-size pieces.
- Meanwhile, stir the noodles into the soup. Simmer until the vegetables are tender and the noodles are done, about 5 minutes. Return the chicken pieces to the pot and then stir in the dill and the parsley.
- Variations: Skip the parsnips and raise the number of carrots to eight. Add one diced turnip to the mix. Use bone-in chicken breasts and cook them for an additional ten minutes. The extra time in the pot will give the soup even more flavor.
- Wine Recommendation: In just fifteen years, sauvignon blancs from New Zealand have burst upon the scene and risen to the top of the sauvignon-blanc heap. Sample their ripe citrus and herb flavors and bracing crispness with this soup and you will know why.
Stop Second-Guessing Every Meal
Get a personalized eating plan for YOUR PCOS type. Know exactly what to eat this week.
Personalized for your PCOS type
Delivered in 24 hours
Just $9 one-time
No subscription. No commitment.
Not sure what to eat for PCOS?
Take a 60-second quiz and get a personalized 7-day meal plan.
Take the Quiz
Comments
Register or log in to add a comment