Back from Montana

It was gorgeous out there in the mountains at Big Sky.  I did manage, though, to come home with the parting gift of a nasty head cold.  So, I think some chicken noodle soup is in order.  Here is my favorite recipe.

2 chicken breast halves (skinless, preferably bone-in)
2 carrots
2 ribs celery
1 white onion
2 parsnips
6 cups chicken broth (home made if you have it, low sodium if you don't)
2 cups egg noodles

dice the onion in a very small dice.  Add the chicken breast to the broth, along with the onion, and poach them on a low simmer until just done.  The internal temperature will read about 165 on an instant read thermometer inserted into the middle of the thickest part of the breast.  Remove breasts to cool.  Dice celery into a small dice.  Julienne carrots and parsnips.  I like to use one of these: 
http://www.amazon.com/Kuhn-Rikon-Julienne-Peeler-Protector/dp/B0000CEWJD/ref=sr_1_2?ie=UTF8&s=home-garden&qid=1267714733&sr=8-2

You do end up wasting a little carrot and parsnip with one of these julienne peelers, but it will produce lovely little julienne shreds that can be gathered into a pile and cut into 1 inch pieces.  You can always snack on the remaining carrot and parsnip while you cook....
 bring broth back to a simmer, and add noodles.  After about 5 minutes, add remaining vegetables, and simmer just until noodles are al dente, and veggies are crisp/tender.  While that is simmering, remove chicken from the bones, and shred.  when noodles and veggies are nearly cooked, add the chicken and simmer just until chicken is warmed through.  Taste and adjust seasoning with salt and pepper.  For a nice variation, a handful of chopped dill can be stirred in at the end.  Delicious!