Quick Chick and Noodle Soup

Name: Quick Chick and Noodle Soup
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 2 mediums carrots, peeled and chopped; 2 ribs celery, chopped; 454 grams (the average weight of 1 package) chicken breast tenders, diced; 1 liters good quality chicken stock; 1 handful A fresh dill, chopped; 2 bay leaves, fresh or dried; 2 Tbsps (2 turns around the pan) extra-virgin olive oil; 1 medium onion, chopped; 1 handful A fresh parsley, chopped; 1 parsnip, peeled and chopped; 4 servings Salt and pepper; 227 grams wide egg noodles

Quick Chick and Noodle Soup is a dairy free recipe with 4 servings. This main course has 595 calories, 42g of protein, and 17g of fat per serving. This recipe covers 35% of your daily requirements of vitamins and minerals. It is perfect for Autumn. Head to the store and pick up a dill, celery, a parsley, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 30 minutes.

Instructions

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.

Ingredients you will need

Extra Virgin Olive Oil

Vegetable

Equipment you will use

Stove

Pot

Add bay leaves and season vegetables with salt and pepper, to taste.

Ingredients you will need

Salt And Pepper

Bay Leaves

Vegetable

Add stock to the pot and raise flame to bring liquid to a boil.

Ingredients you will need

Stock

Equipment you will use

Pot

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.

Ingredients you will need

Chicken Tenderloins