Put broth, chicken, celery, onion, carrots, parsnip, garlic, bay leaf and pepper in a large saucepan. Cover and bring to a boil. Reduce heat and simmer 25 minutes, or until chicken is cooked and vegetables are tender.
Discard bay leaf. Remove chicken to a plate to cool slightly. Add noodles to soup; cover and simmer 10 minutes, or until tender.
Meanwhile, shred chicken with fingers or 2 forks. Add to soup along with the dill.
calories 197 fat 4g saturated fat 1g cholesterol 75mg sodium 669mg carbohydrate 20g fiber 3g
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Campbell's
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