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Dilled Chicken Soup


  • 1 whole chicken (4 to 5 pounds), quartered
  • 4 celery ribs with leaves, cut up
  • 3 medium carrots
  • 1 large onion, peeled and quartered
  • 1 medium sweet potato, peeled and quartered
  • 1 small parsnip, peeled and sliced
  • Few sprigs fresh dill
  • Water
  • Salt and pepper to taste
  • 8 ounces thin egg noodles, cooked and drained


  • 1. Place chicken, vegetables and dill in a large kettle. Add water to cover, about 2-1/2 qts. Cover and bring to a boil over high heat. Skim foam. Add salt and pepper; cover and simmer for 2 hours.
  • 2. Remove chicken and vegetables; set aside to cool. Pour the broth through a strainer. Slice carrots and dice chicken; return to broth. Discard all other vegetables and bones. Add noodles to soup and heat through.

Nutrition Facts

1 cup: 328 calories, 10g fat (0 saturated fat), 127mg cholesterol, 65mg sodium, 19g carbohydrate (0 sugars, 0 fiber), 29g protein. Diabetic Exchanges: 3-1/2 meat, 1 starch, 1 vegetable.


Average Rating:
  • FriedaG
    Jan 20, 2010

    This is a wonderful soup. I would never have thought to put sweet potato and parsnips in chicken noodle soup, but they work beautifully with the dill.

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