Chicken Noodle Soup

I adapted this recipe from "The Art of Simple Food" by Alice Waters. It is such a fabulous and easy soup.



2-4 boneless skinless chicken breasts, cooked and shredded (I usually use leftovers)
2 quarts chicken broth
1/2 small onion, diced
2 carrots, diced
2 stalks of celery, diced
1 parsnip, diced
4 oz fettuccine noodles
1 teaspoon fresh dill, chopped
salt

Combine chicken broth, onion, carrot, celery, and parsnip. When vegetables begin to soften add fettuccine and cooked chicken. Simmer until vegetables are desired texture, noodles are cooked, and chicken is warm. Add salt as desired. Just before serving stir in dill.