Quick Chick And Noodle Soup

• 2 Tbsp. olive oil
• 2 medium carrots, peeled and chopped
• 1 medium onion, chopped
• 2 ribs celery, chopped
• 2 bay leaves
• salt and pepper
• 6 c. chicken stock
• 1 lb. chicken tenders, diced
• 1/2 lb. wide egg noodles
• handful of fresh parsley, chopped

1. Place a large pot over medium heat; add oil. Work close to stove and add vegetables to the pot as you chop, in order they are listed. Add bay leaves and season vegetables with salt and pepper to taste. Add stock to pot and raise flame to bring liquid to boil. Add diced chicken; return soup to boil. Reduce heat to moderate. Cook chicken 2 minutes and add noodles. Cook soup additional 10 minutes or until noodles are tender. Stir in parsley and serve.

olive oil, carrots, onion, celery, bay leaves, salt, chicken stock, chicken tenders, wide egg noodles, handful of fresh parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=111340 (may not work)