Quick Chick and Noodle Soup

Total Time:
30 min
Prep:
15 min
Cook:
15 min

Yield:
2 quarts of soup, 4 big bowls
Level:
Easy

Ingredients
  • 2 tablespoons (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 pound (the average weight of 1 package) chicken breast tenders, diced
  • 1/2 pound wide egg noodles
  • A handful fresh parsley, chopped
  • A handful fresh dill, chopped
Directions
  • 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.


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