This is a Rachel Ray recipe and we love this recipe! Everytime Alex is sick she wants me to make this chicken noodle soup. It is wonderful!
Quick Chick and Noodle Soup
Yields: 2 quarts of soup
2 tablespoons EVOO
2 medium carrots, peeled and chopped
1 medium onion, chopped
2 ribs celery, chopped
2 bay leaves, fresh or dried
salt and pepper
6 cups good quality chicken stock
1 pound chicken breast tenders, diced
1/2 pound wide egg noodles
a handful fresh parsley, chopped
Place a large pot over moderate heat and add EVOO. Work close to the stove and add vegetables to teh 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 tendeer and remove soup from the heat.
Stir in parsley, 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.