30 Minute Chicken Noodle Soup
Linda Williams
This is so good. Tastes like Grandma’s homemade soup.
ingredients
- 2 tablespoons olive oil
- 2 medium carrots, peeled and chopped
- 1 parsnip peeled and chopped
- 1 medium onion, chopped
- 2 celery ribs, chopped
- 2 bay leaves
- Salt and pepper
- 1 litre low sodium chicken stock
- 1 lb boneless skinless chicken breast, cut into bite size pieces
- 1 1/2 cups broad egg noodles
- 1/2 to 1 teaspoon dill
- Fresh parsley, optional
directions
- 1
Place a large pot over medium heat and add olive oil.
- 2
Chop vegetables and add to pot in the order they are listed. Sauté for a minute or two.
- 3
Add bay leaves and season with salt and pepper. Add stock and bring to a simmer.
- 4
Add diced chicken to pot. Bring to a boil then reduce heat back to moderate.
- 5
Simmer for 5 minutes. Then add egg noodles.
- 6
Cook soup until noodles are tender.
- 7
Stir in dill and parsley if using.
- 8
This is quite a thick soup, you can add up to 2 cups water..
notes
I used to make this soup to take down to the rink for Laurel when she was figure skating.Warms you up!
Source: Donna Donald
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