Chicken Noodle Soup
| Yield: | 8 Servings |
| Categories: |
| 1 | tb | Butter |
| 1 | c | Chopped carrots |
| 1 | c | Chopped parsnip |
| 1/2 | c | Celery; thinly sliced |
| 1 | tb | All-purpose flour |
| 3 1/2 | c | Low-salt chicken broth |
| 1 | c | Water |
| 1/4 | ts | Salt |
| 1/4 | ts | Pepper |
| 2 | c | Egg noodles; uncooked |
| 1 | lb | Chicken breast; skinned, boned |
| 2 | tb | Chopped fresh parsley |
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