We took our favorite chicken noodle soup recipe and updated it to highlight our favorite winter vegetables: parsnips. Sweet and earthy, parsnips are the ideal contrast for savory chicken, tender egg noodles, and herbaceous broth. Fresh thyme and dried bay leaf are all you need to improve store-bought chicken broth. Because parsnips impart their own natural sweetness into the soup, be sure to season with salt and pepper just before serving to balance all the flavors. Note: This recipe can easily be adapted to feed four people, simply double the ingredients and divide between two Suvie pans. 

Chicken and Parsnip Soup

  • Servings: 2
  • Difficulty: 4 hours and 20 minutes
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Ingredients

  • 7 oz boneless, skinless chicken breasts
  • 1 small onion, finely chopped
  • 2 medium parsnips, peeled and chopped
  • 2 stalks celery, finely chopped 
  • 1 sprig of fresh thyme
  • 1 bay leaf
  • 4 oz egg noodles
  • 3 cups chicken broth
  • 2 tbsp chopped fresh parsley leaves, to serve

Directions

1) Pat chicken dry and season with ½ tsp salt and ½ tsp black pepper. 

2) Combine chicken, onions, parsnips, celery, chicken broth, thyme, bay leaf, 1 tsp salt, and ½ tsp pepper in a Suvie pan. Insert pan into the top of your Suvie. Place egg noodles in a starch pan and insert into you Suvie. Fill reservoir, input settings, and cook now or schedule. 

My Cook > Slow Cook Settings

Low, 3 hours 

Starch: 8 minutes

3) After the chicken has finished cooking, remove all the pans from your Suvie. Transfer chicken breast to a cutting board and shred into pieces with two forks, or cut into ½” cubes. 

4) Remove and discard thyme and bay leaf from pan. Divide pasta and chicken evenly between 2 bowls. Spoon soup over the chicken, stirring to incorporate. Season to taste with salt and pepper. Garnish with parsley and serve.

Nutrition

Nutritional Information per serving (2 servings per recipe): Calories 310, Total Fat 5g, Total Carbohydrates 27g, Total Sodium 1000mg, Total Protein 36g

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