Quick Chick and Noodle Soup

Ingredients

• 2 medium carrots peeled chopped
• 2 ribs celery chopped
• 1 pound chicken breast tenders diced (the average weight of 1 package)
• 6 cups chicken stock see 
• 1 handful optional: dill fresh chopped
• 2  bay leaves fresh
• 2 tablespoons olive oil extra-virgin (2 turns around the pan)
• 1 medium onion chopped
• 1 handful parsley fresh chopped
• 1  parsnips peeled chopped
• 4 servings salt and pepper 
• 0.5 pound wide egg noodles 

Equipment

• pot
• stove

Directions

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.
2. Add bay leaves and season vegetables with salt and pepper, to taste.
3. Add stock to the pot and raise flame to bring liquid to a boil.
4. 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.
5. Stir in parsley and dill, remove bay leaves and serve. This is a thick soup.
6. Add up to 2 cups of water if you like chicken soup with lots of broth.