A wonderful, quick and easy recipe for chicken soup. This is especially good on a cold winter day or
If fresh parsley and dill are unavailable, just substitute dried herbs for fresh
Place a large pot over moderate heat and add the olive oil. Add the carrots, onion, celery and bay leaves and salt and pepper. Cook for a few minutes. Add the chicken stock to the pot and raise heat to bring to a boil. Add the chicken and return the soup to a boil and reduce heat back to moderate and let cook for 2-5 minutes until the chicken is cooked through. Add the egg noodles and cook until tender, about 5 minutes. Stir in the parsley and dill and serve.
This is a thick soup and if you prefer more broth or like a thinner soup, add up to 2 cups of water and adjust salt and pepper accordingly to your taste.
Lynn's Recipes: January 2011