Chicken Noodle Soup

Modified from Racheal Ray

2 tbsp oil (olive or vegetable)

2 medium carrots, peeled and chopped

1 potato, peeled and chopped

1 medium onion, chopped

2 ribs celery, chopped

2 bay leaves

Salt and Peppe r

6 cups chicken stock

1 lb chicken, diced

1/2 lb egg noodles

Parsley

Dill

Place a large pot over medium heat and put in oil. Work by the stove and add vegetables to the pot as you chop, in the order they are listed.

Add bay leaves and season vegetables with salt and pepper, to taste. Add stock to the pot and raise flame to bring liquid to a boil. Add diced chicken, return soup to a boil and reduce heat back to moderate. Cook chicken for 2 minutes and add noodles. Cook soup six more minutes or until noodles are done. Remove from heat.

Stir in parsley and dill, remove bay leaves and serve. This is a thick soup...add more water or chicken stock if you like lots of broth. I halved this recipe, but still used almost 6 cups of chicken stock in it. Tasted wonderful.

Serves 4.