This soup is what I want to eat when I’m feeling under the weather. It is light, clean, and full of flavor.
Recipe information
Yield
makes 1 1/2 quarts; 4 servings
Ingredients
Preparation
Step 1
Combine in a large pot: 1 chicken breast half (with skin and bones for best flavor), 1 quart chicken broth.
Step 2
Bring to a boil and then turn down to a simmer. Skim any foam from the top of the liquid. Add: 1/2 medium onion, peeled and sliced, 1/2 carrot, peeled and sliced, 1/2 celery stalk, trimmed and sliced, 1/4 parsnip, peeled and sliced, 1 parsley sprig.
Step 3
Cook at a gentle simmer for 40 minutes. Turn the broth off and carefully lift the chicken out of the broth and let cool. Strain the broth through a fine strainer and discard the vegetables. Skim off the fat and add salt to taste.
Step 4
When the breast is cool, remove the skin and any bones and shred the meat into bite-size pieces. Put the meat into a bowl and cover with a spoonful or two of broth to keep the meat from drying.
Step 5
Meanwhile bring a pot of salted water to a rapid boil. Add: 1 ounce fettuccine noodles, broken or cut into bite-size pieces.
Step 6
Cook until tender, then drain in a colander and rinse in cold water. Put in a heavy stockpot: 3 tablespoons diced onions, 3 tablespoons diced carrots, 3 tablespoons diced celery, 2 tablespoons diced parsnip, Salt.
Step 7
Cover with 2 cups of the chicken broth and cook at a gentle simmer until tender, about 15 minutes. Once the vegetables have finished cooking add the remaining broth, the cooked noodles, and the shredded chicken meat. Taste and adjust with salt as needed. Just before serving, stir in: 1 teaspoon chopped fresh dill.
