Vegetable Chicken Soup with Lasagna Noodles
Peel onion and chop finely. Peel parsnip, rutabaga and carrots and cut into 1 cm (approximately 1/2 inch) cubes. Cut chicken breast into cubes and mix with vegetables.
Cover bottom of a wide pot with 1/3 of chicken and vegetable mixture, then cover with 2 lasagna sheets. Repeat with remaining vegetable mixture and remaining lasagna sheets to make 2 more layers. Finally, season the broth if necessary with salt and pepper and pour over pasta. Bring to a boil, then cook over low heat for 15-20 minutes.
Cut lasagna noodles into portions. Serve in soup bowls and garnish with parsley leaves