Chicken Noodle Soup

1 onion, chopped

1 clove garlic, minced

1 large parsnip, chopped

1 head of celery*, hearts only, chopped

5 baby Yukon gold potatoes, diced

1 tsp. pepper

2 15 oz. cans chicken broth

1 16 oz. pkg. wide egg noodles

4 c. water

2 chicken bouillon cubes

1 T. basil

1 tsp. paprika

1 T. parsley

2-3 c. carrots, chopped

1 c. frozen peas

2 large chicken breasts

salt & pepper to taste

Sautee’ onion, garlic, parsnip, celery and potatoes in oil at the bottom of a large soup pot. Add salt and 1-2 tsp. pepper. Meanwhile, rub chicken breasts with a little salt, pepper and paprika (not the measured portions listed above). Brown both sides of chicken in olive oil (in a separate pan) until almost cooked all the way through. Let chicken sit until ready to use. Add about 1/2 c. chicken broth to vegetables and put a lid on the pot to completely cook the potatoes and parsnips for about 5-10 minutes more. Remove all but about 1 heaping cup of vegetables from the pot and puree’ the larger portion in a blender until creamy and smooth, adding water as necessary. Combine 4 c. water and bouillon cubes, add chicken broth, basil paprika and parsley to pot and heat on medium high. Add carrots and egg noodles and bring to a soft boil. Add chicken and pureed vegetables and turn down heat to low and simmer, covered for about 10 minutes. Add more salt and pepper as necessary. Add in peas a few minutes before serving. You may allow soup to cool and rest for several hours before reheating to serve, but you may need to add more water or broth to thin the soup after sitting for a while, as the noodles and potatoes will still absorb some of the moisture. Serves 8-10.

*You may add the leafy stalks to the soup as it cooks, then just remove them before serving, or chop the uncooked leaves and sprinkle on individual bowls of soup for a pretty garnish and extra boost of flavor.