A wonderful, quick and easy recipe for chicken soup. This is especially good on a cold winter day or
night.
2 Tablespoons olive oil
2 medium carrots, peeled and chopped
1 medium onion, chopped
2 celery stalks, chopped
2 bay leaves, fresh or dried
Salt and Pepper to taste
6 cups chicken stock or broth
1 pound of chicken breast tenders, cut to bite size pieces
½ pound of egg noodles, whatever size you prefer — I used the thin egg noodles
A handful of fresh parsley, chopped
A handful of fresh dill, chopped
If fresh parsley and dill are unavailable, just substitute dried herbs for fresh
Place a large pot over moderate heat and add the olive oil. Add the carrots, onion, celery and bay leaves and salt and pepper. Cook for a few minutes. Add the chicken stock to the pot and raise heat to bring to a boil. Add the chicken and return the soup to a boil and reduce heat back to moderate and let cook for 2-5 minutes until the chicken is cooked through. Add the egg noodles and cook until tender, about 5 minutes. Stir in the parsley and dill and serve.
This is a thick soup and if you prefer more broth or like a thinner soup, add up to 2 cups of water and adjust salt and pepper accordingly to your taste.
Printable version: http://tinyurl.com/lbxmbul
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