Chicken Noodle Soup with Parsnips and Dill

Name: Chicken Noodle Soup with Parsnips and Dill
Ingredients: 1 1/2 quarts canned low-sodium chicken broth or homemade stock; 1 onion, chopped; 4 carrots, halved lengthwise and cut crosswise into 1-inch pieces; 4 parsnips, halved lengthwise and cut crosswise into 1-inch pieces; 1 1/2 teaspoons salt; 1/4 teaspoon fresh-ground black pepper; 1 pound boneless, skinless chicken breasts (about 3); 1 cup wide egg noodles (about 2 ounces); 1/4 cup chopped fresh dill; 1/4 cup chopped fresh parsley (optional)