Chicken Noodle Soup with Carrots Parsnips and Dill

Nutriscore Rating: 76/100

Warm, comforting, and full of flavor, this Chicken Noodle Soup with Carrots, Parsnips, and Dill is the ultimate cold-weather meal. Made with tender chicken thighs, hearty egg noodles, and a medley of fresh vegetables like sweet carrots, earthy parsnips, and crisp celery, this soup is both wholesome and satisfying. Infused with aromatic dried thyme and enriched with the brightness of fresh dill, it strikes the perfect balance of savory and herbal notes. Ready in just an hour, this easy chicken soup recipe is simmered to perfection with a homemade feel, ideal for soothing the soul or feeding the family. Perfect for cozy dinners, meal prep, or combating a cold, this one-pot wonder is sure to become a household favorite.

Recipe Information

• Prep Time: 15 min
• Cook Time: 45 min
• Total Time: 1 hr
• Servings: 6 servings
• Difficulty: Medium

🥘 Ingredients

14 items

• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 3 cloves garlic cloves, minced
• 3 medium carrots, peeled and sliced
• 2 medium parsnips, peeled and sliced
• 2 stalks celery stalks, sliced
• 1 pound boneless, skinless chicken thighs
• 8 cups chicken stock
• 1 teaspoon dried thyme
• 2 leaves bay leaves
• 6 ounces egg noodles
• 2 tablespoons fresh dill, chopped
• 1 teaspoon salt
• 0.5 teaspoons black pepper

📝 Instructions

12 steps

1. Heat the olive oil in a large stockpot or Dutch oven over medium heat.

2. Add the diced onion and sauté for 3-4 minutes until softened and translucent.

3. Add the minced garlic and cook for an additional 1 minute until fragrant.

4. Stir in the sliced carrots, parsnips, and celery, cooking for 4-5 minutes until they begin to soften.

5. Place the chicken thighs into the pot and pour in the chicken stock.

6. Add the dried thyme, bay leaves, salt, and black pepper. Stir to combine.

7. Increase the heat and bring the soup to a boil, then reduce to a simmer.

8. Cover the pot and let the soup simmer for 20-25 minutes, or until the chicken is fully cooked and tender.

9. Remove the chicken thighs and shred them using two forks. Return the shredded chicken to the pot.

10. Add the egg noodles to the soup and let them cook for 6-8 minutes, or until tender.

11. Stir in the chopped fresh dill, taste, and adjust seasoning with additional salt and pepper if needed.

12. Serve hot, garnished with extra dill if desired.

Nutrition Facts

1 serving (715.0g)

Calories		488
% Daily Value*
Total Fat		18.6 g	24%
	Saturated Fat	3.6 g	18%
	Polyunsaturated Fat	0.0 g
Cholesterol		123 mg	41%
Sodium		590 mg	26%
Total Carbohydrate		37.2 g	14%
	Dietary Fiber	5.0 g	18%
	Total Sugars	7.2 g
Protein		42.2 g	84%
Vitamin D		0.1 mcg	1%
Calcium		96 mg	7%
Iron		4.3 mg	24%
Potassium		616 mg	13%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 1017 cal (34.8%%)

Protein: 1010 cal (34.6%%)

Carbs: 893 cal (30.6%%)