makes four servings
8 cups homemade chicken broth (see above)
1 cup chopped parsnips
1 cup chopped carrots
1 cup chopped celery
1/2 - 1 teaspoon sea salt (season to taste)
1/4 - 1/2 teaspoon ground black pepper (season to taste)
2 cups (about 2 handfuls) of wide egg noodles
1-2 cups shredded chicken (reserved from making the broth above, or from the roast chicken)
1. Add the chicken broth to a medium stock pot. Bring the broth to a boil over medium-high heat.
2. Add in the parsnips, carrots, and celery. Reduce the heat to low and simmer until the vegetables are slightly tender, about 5-8 minutes.
3. Season the soup to taste with salt and pepper.
4. Add in the wide egg noodles and cook according to the manufacturer's instructions.
5. Once the noodles are nearly cooked, add in the shredded chicken and cook until warm (about 30-60 seconds).
6. Spoon the soup into bowls and serve immediately.