Ingredients
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2 tablespoons extra virgin olive oil (2 turns around the pan)
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2 medium carrots, peeled and chopped
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1 medium onion, chopped
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2 celery ribs, chopped
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2 fresh bay leaves or 2 dried bay leaves
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salt and pepper
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6 cups good quality chicken stock
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1 lb chicken breast tenders, diced (the average weight of 1 package)
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1/2 lb wide egg noodles
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1/4 cup fresh parsley, chopped
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1/4 cup fresh dill, chopped
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1 parsnip, peeled and chopped
Instructions
- Place a large pot over moderate heat and add extra-virgin olive oil.
- Work close to 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 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.
- This is a thick soup.
- Add up to 2 cups of water if you like chicken soup with lots of broth.