Hearty Chicken Parsnip Noodle Soup

Growing up, my mom and grandma always made chicken soup that not only left me full but warmed my soul. There is just something so soothing about a bowl of chicken soup, and considering it does have healing effects, it’s the perfect healthy comfort food. Using parsnip instead of noodles is a great solution to ditching the refined carbs, especially since many traditional soup recipes already call for parsnips. This is a quick-cook recipe that is brimming with flavor, perfect for a cool day or when you’re feeling a bit under the weather.

Serves 4–6

1 large parsnip (about 2 cups spiralized)

1 medium onion

4 cloves garlic

2 tablespoons olive oil

4 carrots (about 1 cup chopped)

4 stalks celery (about 1 cup chopped)

1 pound free-range boneless, skinless chicken breasts

1 quart chicken broth

3 sprigs fresh thyme

1⁄4 cup chopped parsley

1. Peel parsnip, cut in half crosswise, and slice off both ends. Spiralize using a small-noodle blade.
2. Chop onion and garlic. In a large pot, heat 2 tablespoons olive oil on medium heat. Add onion and garlic and cook for 3–4 minutes.
3. While onion and garlic are cooking, chop carrots and celery. Add to pot, stirring in with garlic and onions. Cook for 2–3 minutes. Mix in spiralized parsnips.
4. Add whole chicken breasts to pot along with chicken broth and thyme. Stir together and bring to a boil. Reduce to a simmer, cover, and cook for 30 minutes. Remove chicken breasts and cut into pieces. Return to pot.
5. When ready to serve, top with chopped parsley. Serve warm.