**Update** The first time I made this was as a double batch with a whole parsnip. The second time I made a single batch and the parsnip was way too much parsnip. I think I'll leave it out next time.

This recipe was in the latest issue of Women's Day magazine and is really easy and really good. I made it without chicken as a side dish and it was quite filling. The original recipe called for fresh dill, I didn't use it but feel free to add it. Also, having never cooked with parsnip before I was a little leery but it ended up adding a nice texture and herby flavor. Hope you like it!

Chicken Noodle Soup

6 cups chicken broth
1 pound boneless, skinless chicken (whatever you like)
1 cup chopped celery
1 cup chopped onion
1 cup chopped baby carrots
1 parsnip, peeled and chopped
1 tsp minced garlic
1 bay leaf
¼ tsp pepper
2 cups uncooked medium egg noodles

Put broth, chicken, celery, onion, carrots, parsnip, garlic, bay leaf and pepper in a large saucepan. Cover and bring to a boil. Reduce heat and simmer 25 minutes, or until chicken in cooked and vegetables are tender.
Discard bay leaf. Remove chicken to a plate and cool slightly. Add noodles to soup; cover and simmer 10 minutes or until tender.
Meanwhile, shred chicken with fingers or 2 forks and add back to the soup. Simmer to heat the chicken through again.