Chicken Noodle Soup

Parsnips are root vegetables that are similar in shape and texture to carrots. Their ivory skin has an appealingly
sweet flavor. Unlike carrots, parsnips are never eaten raw.

• 1 tablespoon stick margarine or butter 
• 1 cup chopped carrot 
• 1 cup chopped parsnip 
• 1/2 cup thinly sliced celery 
• 1 tablespoon all-purpose flour 
• 3 1/2 cups low-salt chicken broth (about 2 cans)  
• 1 cup water 
• 1/4 teaspoon salt 
• 1/4 teaspoon pepper 
• 2 cups uncooked wide egg noodles (about 4 ounces)  
• 1 pound skinned, boned chicken breast halves, cut into 1-inch pieces 
• 2 tablespoons chopped fresh parsley or 2 teaspoons dried parsley 

Melt margarine in a large soup pot over medium-high heat. Add carrot, parsnip and celery; sauté 3 minutes. Stir in
flour. Gradually add broth, water, salt and pepper, stirring with a whisk; bring to a boil. Cover, reduce heat, and
simmer 5 minutes. Add noodles and chicken, and bring to a boil. Cover, reduce heat, and simmer 10 minutes. Stir
in parsley.

  (serving size: 1 cup)