Description

Whether you are under the weather or not, this is a great soup to make. It's quick and easy and best of all, delicious.

Ingredients

• 2 T. extra-virgin olive oil
• 2 medium carrots, peeled and chopped
• 1 parsnip, peeled and chopped
• 1 medium onion, chopped
• 2 ribs celery, chopped
• 2 bay leaves, fresh or dried
• salt and pepper, to taste
• 6 c. good quality chicken stock
• 1 lb. chicken breast tenders, diced
• 1/2 lb. wide egg noodles
• handful fresh parsley, chopped
• handful fresh dill, chopped

Steps

1. Place a large soup pot or Dutch oven over medium heat; add extra-virgin olive oil. Add vegetables to the pot while chopping, in the order that they're listed.
2. Add bay leaves; season with salt and pepper, to taste. Add stock; raise heat to bring liquid to a boil. Add diced chicken; return soup to a boil; reduce heat to medium. Cook chicken 2 minutes; add egg noodles. Cook soup another 6 minutes or until noodles are tender. Remove soup from the heat.
3. Stir in parsley and dill; discard bay leaves.