Chicken Noodle Soup

2  tablespoons		oil, olive
1		large onion(s), diced
2  servings		large carrot(s), peeled and diced
3  cups		parsnips, peeled and diced
3		stalk(s) celery,s diced
3  teaspoons		clove(s) garlic, minced
1/2  gram		sprig(s) thyme, (may substitute ½ teaspoon dried thyme)
1  teaspoon		bay leaf
1  pinch		pepper, red, crushed, (optional)
3  cups		egg noodles, whole wheat, (such as Ronzoni Healthy Harvest)
1  pinch		pepper, black ground, to taste
2  tablespoons		parsley, chopped (optional)
2  quarts		broth, chicken, less sodium
2  cups		chicken, breast (cooked), skinless, diced

Tip: Click on the ingredient links to learn the nutritional information for all the Chicken Noodle Soup ingredients. The serving size for any ingredient in Chicken Noodle Soup may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Heat the olive oil in a large pot over medium heat. Add the onion and cook until soft and translucent, about 5 minutes. Add the carrots, parsnips, and celery and sauté for 8 to 10 minutes. Add the garlic, thyme, bay leaf, and crushed red pepper (if using) and sauté for 2 minutes, stirring constantly. Add the chicken broth and bring to a boil over high heat. Reduce the heat to medium-low, cover the pot, and simmer for 20 minutes, or until the vegetables are tender. Uncover the pot and bring the broth to a rolling boil over medium-high heat. Add the chicken and noodles and cook until the noodles are al dente, about 6 minutes. Remove and discard the bay leaf, and season with pepper to taste. Ladle into bowls and garnish with parsley (if using).