Sweet Chicken Soup

This soup is not really sweet, but the two main vegetables are parsnips and carrots, which did lend a vegetable sweetness that I found pleasant. Once the pasta soaked up a good portion of the broth, August and I were enjoying slick, soupy egg noodles dotted with pieces of chicken and veggies. This afternoon I'm adding rice to the rest of the soup base for a little variety.

It's not a real chicken soup recipe, because I don't start with a carcas. I started with one small finely diced onion, and sauteed it in oil until soft. Then I added a minced garlic clove, stirred it a little bit, then added 6 cups water and a heaping tablespoon of Better Than Bouillon. About 10 sliced baby carrots and 2 parsnips cut lengthwise in half and then in half-moons. The dark meat from a rotisserie chicken. Let that simmer for a while, about 30 minutes, then tasted it and added salt and pepper. At this point I put a lot of it into storage containers and refrigerated it, then added a couple handfuls of noodles to the rest. I found the broth got very concentrated, so I ended up adding water to taste. That stretches the soup even further.