Prep Time
15 min
Cook Time
15 min
Yields
4 servings
Yields 2 quarts of soup, or 4 big bowls.
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ingredients
2
Tbsp (2 turns around the pan) extra-virgin olive oil
2
medium carrots, peeled and chopped
1
parsnip, peeled and chopped
1
medium onion, chopped
2
ribs celery, chopped
2
bay leaves, fresh or dried
Salt and pepper
6
cups good quality chicken stock
1
lb(s) (the average weight of 1 package) chicken breast tenders, diced
½
lb(s) wide egg noodles
1
handful fresh parsley, chopped
1
handful fresh dill, chopped
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directions
Step 1
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.
Step 2
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.
Step 3
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.