How to Make Home-Style Chicken Soup

1 cup medium egg noodles

2 tablespoons finely chopped white onion

1 small parsnip ( 1 ounce) trimmed, peeled and cut across into thin slices

2 tablespoons coarsely chopped fresh dill

4 cups basic Chicken Stock or canned

1/2 cup fresh green peas or defrosted frozen green peas (optional)

1 medium carrot (2 1/2 ounces) trimmed, peeled and cut across into thin slices

1 1/2 teaspoons kosher salt

Method

- Bring a pot of salted water to a boil and cook noodles fully. Drain and reserve.

- Put the chicken stock in a pot. Heat, covered, over medium heat until simmering.

- Add parsnip, carrot, peas and onion. Cook covered about 5 minutes, just until carrots may be easily pierced with a knife but are still firm.

- Add dill and chicken. If using frozen peas, add them now.

- Heat until warm. Add drained noodles, salt, pepper and serve hot.

Freshly ground black pepper (to taste)