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Chicken Veggie Soup
If you want to change this soup up all you have to do is add a pint of heavy cream at the end of the cooking process and bring back up to a simmer. Ingredients
- 2 tablespoons (2 turns around the pan) extra-virgin olive oil
- 2 medium carrots, peeled and chopped
- 1 parsnip, 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 (the average weight of 1 package) 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.
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