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Chicken Noodle Soup With Parsnips And Dill

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Ingredients

1 1/2 quarts canned low-sodium chicken broth or homemade stock

1 onion, chopped

4 carrots, halved lengthwise and cut crosswise into 1-inch pieces

4 parsnips, halved lengthwise and cut crosswise into 1-inch pieces

1 1/2 teaspoons salt

1/4 teaspoon fresh-ground black pepper

1 pound boneless, skinless chicken breasts (about 3)

1 cup wide egg noodles (about 2 ounces)

1/4 cup chopped fresh dill

1/4 cup chopped fresh parsley (optional)

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