Quick Chicken Noodle Soup
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
Directions
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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.
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.
Stir in parsley and dill; discard bay leaves.
This soup is thick, so if wanting a thinner soup, add up to 2 cups of chicken stock, broth or water.
Serve.
Makes 2 quarts or 4 large servings.