Chicken noodle soup is a wintertime classic that gets its fame from its cold curing abilities, perfect for this time of year. Almost guaranteed to make any head cold 50 percent less painful, it's a hearty combination that never gets old. Looking for a quick, easy, filling option that will have your kiddos begging for more? Well then we have your meal ticket.
Chicken noodle soup adapted from Rachael Ray:
What you'll need:
- 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 chicken stock
- 1 pound (the average weight of 1 package) chicken breast tenders, diced
- 1 1/2 pound wide egg noodles
- A handful fresh parsley, chopped
- A handful fresh dill, chopped
How to make it:
1. Heat the olive oil in a large soup pot, and add in all of the chopped vegetables. Then add in bay leaves, salt, and pepper to taste.
2. Pour in the chicken stock, and bring the liquid to a boil. Add chicken tenders, return to a boil, and then reduce heat to medium.
3. For two minutes, cook the chicken and then add the noodles until tender. The texture of this soup is up to you. For a thinner soup, feel free to add in some water until you achieve your desired consistency.
Finally, stir in parsley, dill, remove bay leaves, and serve!
Image via www.worththewhick.com/Flickr