Quick Chick And Noodle Soup

Quick Chick And Noodle Soup

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  • Prep Time


  • Total Time


  • Servings



  • 2

    tablespoons extra-virgin olive oil (2 turns around the pan)

  • 2

    medium carrots peeled, chopped

  • 1

    parsnip peeled, chopped

  • 1

    medium onion chopped

  • 2

    celery ribs chopped

  • 2

    fresh or dried bay leaves

  • Coarse salt to taste

  • Freshly-ground black pepper to taste

  • 6

    cups good quality chicken stock

  • 1

    pound chicken breast tenders diced (the average weight of 1 package)

  • ½

    pound wide egg noodles

  • A handful fresh parsley chopped

  • A handful fresh dill chopped


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. This recipe yields 2 quarts of soup, 4 big bowls.


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