30 Minute Chicken Noodle Soup
What you need:
- 2 tbsp. extra virgin olive oil (2 turns around the pan)
- 2 medium carrots, peeled and chopped
- 1 parsnips, peeled and chopped [omitted]
- 1 medium onion, chopped
- 2 celery ribs, chopped
- 2 fresh bay leaves or 2 dried bay leaves
- Salt and pepper
- 6 cups chicken stock, good quality
- 1 lb. chicken breast tenders, diced
- 1/2 lb. wide egg noodles
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh dill, chopped
Directions:
- Place large pot over moderate heat and add extra-virgin olive oil.
- Add veggies in order as you chop them (so carrots first, then parsnips, then onions, then celery). Add bay leaves and season with salt and pepper to taste.
- Add stock to the pot and raise flame to bring liquid to a boil. Add diced chicken tenderloins, return soup to a boil, and reduce heat back to moderate.
- Cook chicken 2 minutes and add noodles. Cook soup an additional 6 minutes or until noodles are tender and remove soup from the heat.
- Stir in parsley and dill, remove bay leaves and serve.
Recipe Source: Rachael Ray