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Add a photoIf you want to change this soup up all you have to do is add a pint of heavy cream at the end of the cooking process and bring back up to a simmer.
Ingredients
- 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 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
Directions
- 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 963g | |
| Recipe makes 2 servings | |
| Calories 533 | |
| Calories from Fat 51 | 10% |
| Total Fat 5.99g | 7% |
| Saturated Fat 1.61g | 6% |
| Trans Fat 0.07g | |
| Cholesterol 95mg | 32% |
| Sodium 1213mg | 51% |
| Potassium 1186mg | 34% |
| Total Carbs 94.58g | 25% |
| Dietary Fiber 9.5g | 32% |
| Sugars 7.46g | 5% |
| Protein 24.47g | 39% |
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