Chicken Noodle Soup
Ingredients
1 pound boneless skinless chicken breast, cubed
1.5 quarts chicken stock
8 ounces wide egg noodles
3 carrots (medium), sliced in thick rounds
1 parsnip, peeled and chopped
1 large onion, diced
3 celery stalks, chopped
salt and pepper
1–2 bay leaves
3 tablespoons olive oil
fresh dill, chopped (just a little bit!)
fresh parsley, chopped
Instructions
heat olive oil on medium low
cut carrots into rounds; add to pot
peel and chop parsnips; add to pot
dice onion; add to pot
raise heat to medium; cook for 3-5 minutes
season with salt and pepper; add bay leaves
add stock; raise to medium high
add the chicken when the stock comes to a boil
return to a boil, and lower heat to medium
cook on medium for 2-4 minutes
add noodles
cook until noodles are tender; turn off heat
remove the bay leaves
add dill and parsley
