Chicken Noodle Soup

Recipe Ingredients

1 tablespoon	15ml	Stick margarine or butter
1 cup	110g / 3.9oz	Carrot - chopped
1 cup	146g / 5.1oz	Parsnip - chopped
1/2 cup	55g / 1.9oz	Celery - thinly sliced
1 tablespoon	15ml	All-purpose flour
3 1/2 cups	829ml	Low-salt chicken broth
1 cup	237ml	Water
1/4 teaspoon	1.3ml	Salt
1/4 teaspoon	1.3ml	Pepper
2 cups	396g / 13oz	Wide egg noodles - (about 4 oz.), uncooked
1 lb	454g / 16oz	Skinned and boned chicken breast halves - cut into 1" pieces
2 tablespoons	30ml	Fresh parsley - chopped

Recipe Instructions

Melt margarine in a large Dutch oven over medium-high heat. Add carrot, parsnip, and celery; saute 3 minutes. Stir in flour. Gradually add broth, water, salt, and a pepper, stirring with a whisk; bring to a boil. Cover, reduce heat, and simmer 5 minutes. Add noodles and chicken, and bring to a boil. Cover, reduce heat, and simmer 10 minutes. Stir in parsley.

Source:
Cooking Light - Jan/Feb 1998

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