Quick Chick And Noodle Soup

Recipe Ingredients

2 tablespoons	30ml	Extra-virgin olive oil
		= (2 turns around the pan)
2		Carrots - peeled, chopped (medium)
1		Parsnip - peeled, chopped
1		Onion - chopped (medium)
2		Celery ribs - chopped
2		Fresh or dried bay leaves
		Coarse salt - to taste
		Freshly-ground black pepper - to taste
6 cups	1422ml	Good quality chicken stock
1 lb	454g / 16oz	Chicken breast tenders - diced
		= (the average weight of 1 package)
1/2 lb	227g / 8oz	Wide egg noodles
		A handful fresh parsley - chopped
		A handful fresh dill - chopped

Recipe 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.

This recipe yields 2 quarts of soup, 4 big bowls.

Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1B35) - from the TV FOOD NETWORK

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