A different Chicken noodle soup

Ingredients

• 4 pounds boneless skinless chicken breast
• 3 carrots -- peeled
• 1 small sweet potato -- peeled
• 4 ribs celery -- sliced
• 1 small parsnip -- peeled and sliced
• sprigs fresh dill
• Pepper -- to taste
• 8 ounces thin egg noodles -- cooked and drained

Directions
Place chicken, vegetables and dill in a large kettle. Add water to cover, about 2 1/2 quarts. Cover and bring to a boil over high heat. Skim foam from top as needed. Add pepper; cover and simmer for 2 hours. Remove the chicken and vegetables; set aside to cool. Pour the broth through a strainer; skim fat. Slice carrots and dice chicken; return to broth. Add cooked noodles to soup and heat through.