Quick Chick and Noodle Soup Recipe – Rachael Ray

Ingredients

• 2 tablespoons extra virgin olive oil (EVOO)
• 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