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:

1. Place large pot over moderate heat and add extra-virgin olive oil.
2. 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.
3. 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.
4. Cook chicken 2 minutes and add noodles. Cook soup an additional 6 minutes or until noodles are tender and remove soup from the heat.
5. Stir in parsley and dill, remove bay leaves and serve.

Recipe Source: Rachael Ray