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.