In a large soup pot or Dutch oven, melt the butter over medium heat. Add the carrots, onion, celery, and parsnip. Cook and stir until vegetables begin to soften, about 5 minutes.
Add the chicken, parsley, dill, salt, pepper, and chicken broth to the pot. Simmer for 15 minutes.
Add uncooked egg noodles and simmer another 10 minutes or until noodles are just cooked.
Serve hot with additional sprinkles of chopped parsley and dill, if desired. Serves 4 to 6.
Recipe by The Culinary Cellar at https://theculinarycellar.com/hallmark-movie-recipes-love-of-course/