Rachel Ray Chicken Noodle Soup Recipe
You Will need Two tablespoons extra virgin olive oil ; Two medium carrots peeled and chopped ; One parsnip peeled and chopped; One medium onion chopped; Two Celery ribs chopped; Two fresh bay leaves or dried bay leaves; salt and pepper to taste; 6 cups good quality chicken stock ; 1 lb chicken breast tenders, diced ; 1/2 lb wide egg noodles; 1/4 cup fresh parsley chopped ; 1/4 cup fresh dill, chopped.
Add olive oil to a large pot over moderate heat. Work close to the stove and add the vegetables to the pot in the order that they are listed. Then add the bay leaves and season the vegetables with salt and pepper, to taste. Then add the stock and raise the heat to bring to a boil. Add the diced chicken, return soup to a boil, and then reduce heat back to medium. Cook the chicken for 2 minutes and add the noodles. Then Cook soup an additional 6 minutes or until noodles are tender and remove soup from the heat. Lastly stir in parsley and dill, remove bay leaves and serve. The soup should be thick, you may add more water if desired.