Quick Chicken and Noodle Soup

2 T. olive oil

2 medium carrots, peeled and chopped

1 parsnip, peeled and chopped

1 medium onion, chopped

2 ribs of celery, chopped

2 bay leaves

salt & pepper

6-8 c. chicken stock

1 lb. chicken breast, diced

8 oz. egg noodles

A handful fresh parsley, chopped

A handful fresh dill, chopped

Place a large pot over medium high heat and add the olive oil. Add the vegetables and saute for a few minutes until they begin to brown.

Add the bay leaves and season with salt and pepper.

Add the stock and bring to a boil. Add the chicken. Reduce the heat to a simmer and cook for 15 minutes.

Add the noodles and cook for an additional 10 minutes.

Remove the bay leaves and add the dill and parsley. Give it a few stirs and serve.