Very Vegetable Chicken Soup

• 6 cup(s) low-sodium chicken stock or broth
• 1  yellow onion, chopped
• 2  carrots, peeled and sliced
• 2 stalk(s) celery, sliced
• 2  parsnips, peeled and sliced
• 4 clove(s) garlic, minced
• .5 teaspoon(s) salt
• .25 teaspoon(s) black pepper
• 2  zucchini, sliced
• 1 cup(s) egg noodles
• 1 cup(s) chicken breast, cooked and shredded
• 1 sprig(s) fresh parsley

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Directions

1. In a large pot, combine the first eight ingredients.
2. Bring to a simmer and cook for 10 minutes.
3. Add the zucchini and cook until just tender, about 10 minutes more.
4. Add the noodles and cook for an additional 3 to 5 minutes.
5. Add the chicken pieces just before the noodles are done to heat through.
6. Sprinkle soup with fresh parsley before serving.

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