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Quick Chick And Noodle Soup

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Description:
an easy Rachael Ray recipe, I use this as my standard chicken and noodle soup recipe :)


Date Added:	February 1, 2005	Season:
Category:	Soups	Prep. Method:
Calories:		Dish Type:	Soup / Chili
Serves:	0	Cuisine:
Prep. Time:

Ingredients:

2 tablespoons extra-virgin olive oil
2 medium carrots -- peeled, chopped
1 parsnip -- peeled, chopped
1 medium onion -- chopped
2 celery ribs -- chopped
2 fresh or dried bay leaves
Coarse salt -- to taste
Freshly-ground black pepper -- to taste
6 cups good quality chicken stock
1 pound 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.
This recipe yields 2 quarts of soup, 4 big bowls.
Stacy's Notes - Made this Jan 2005 - really good! I used 1 T olive oil, finely diced onion and carrots, and no parsnips and celery. I used 1 large paper box of chicken broth (a little over 4 cups), added 2 more cups made with bouillon, then 1more cup from bouillon. I used 2 large boneless breasts that weighed 1 lb and diced them up. Also used no-yolk egg noodles, dried dill and dried parsley (towards the end). Tim said the noodles were too big, so next time, fine some smaller/thinner ones. Otherwise, it was really good! Quick, too. I served with ABC Herb bread.

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Added On: February 1, 2005

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