Chicken Noodle Soup



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

12 bay leaves

3 tablespoons olive oil

fresh dill, chopped (just a little bit!)

fresh parsley, chopped


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