30 Minute Chicken Noodle Soup (From Foodtv, Rachael Ray)

Ingredients

• 2 tablespoons extra-virgin olive oil (2 turns around the pan)
• 2 medium carrots, peeled and chopped
• 1 parsnip, peeled and chopped
• 1 medium onion, chopped
• 2 celery ribs, chopped
• 2 fresh bay leaves or dried bay leaves
• salt and pepper
• 6 cups good quality chicken stock
• 1 lb chicken breast tenders, diced (the average weight of 1 package)
• 1/2 lb wide egg noodles
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh dill, chopped

Directions

1. 1

   Place a large pot over moderate heat and add extra-virgin olive oil.

2. 2

   Work close to the stove and add vegetables to the pot as you chop, in the order they are listed.

3. 3

   Add bay leaves and season vegetables with salt and pepper, to taste.

4. 4

   Add stock to the pot and raise flame to bring liquid to a boil.

5. 5

   Add diced chicken tenderloins, return soup to a boil, and reduce heat back to moderate.

6. 6

   Cook chicken 2 minutes and add noodles.

7. 7

   Cook soup an additional 6 minutes or until noodles are tender and remove soup from the heat.

8. 8

   Stir in parsley and dill, remove bay leaves and serve.

9. 9

   This is a thick soup.

10. 10

    Add up to 2 cups of water if you like chicken soup with lots of broth.