2 cups water
3 large carrots, peeled and thinly sliced
3 small parsnips, peeled and thinly sliced
3 stalks celery, thinly sliced
1 large onion, finely chopped (3/4 cup)
3 1/2 cups cooked, shredded chicken (about 1 lb.)
1/2 lb. extra-wide egg noodles (about 6 cups dry)
2 tbsp minced parsley
2 tsp kosher salt
1/2 tsp freshly ground black pepper
First off, I want to emphasize that this is NOT a heavy broth soup. In fact, when I added the noodles I added an additional 3/4 cup of both broth and water. Not all of the noodles were submerged in liquid beforehand, so I had concerns about them actually cooking properly.
That being said, I also want to state this was a man-approved soup. Shocking. David is not a big soup-eater. He even whined when I told him we were having soup for dinner. But, he thought it was very good and ended up only eating one bowl. Part of that was because he fully intended to have a slice of this afterwards, but also because it was very filling. I believe the reason for this is because of the aforementioned reason-it is not a broth-y soup.
We did have a discussion about the difference between this and a canned Campbell's or Progresso comparable soup and we determined this is much better and worth the extra effort. This is sooooo much less salty and flavorable, plus the veggies aren't mushy from being canned. Have I mentioned how much I loved fresh cooked vegetables?
In conclusion, David has requested this soup for the next time he's feeling a little "under the weather." Therefore, I would encourage you to try this recipe and enjoy!