Quick Chicken Noodle Soup

Ingredients:

• 2 tablespoons extra-virgin olive oil
• 2 medium carrots, peeled and finely chopped
• 1 parsnip, peeled and finely chopped
• 1 medium onion, chopped
• 2 stalks celery, chopped
• 2 bay leaves, fresh or dried
• 6 cups good quality chicken broth
• 450 g chicken fingers, diced
• 200 g wide egg noodles
• A handful of chopped fresh parsley
• A handful of fresh dill, finely chopped

Preparation:

1. Place a large saucepan over medium heat and add olive oil. Add vegetables to the pan as you chop them in the order listed..
2. Add the bay leaf and season with salt and pepper to taste. Add the broth to the pan and increase the heat to bring to a boil. Add the diced chicken, bring the soup to a boil, and then reduce the heat again. Cook the chicken for 2 minutes and add the noodles. Cook the soup for another 6 minutes, or until the noodles are tender, then remove the pan from the heat.
3. Sprinkle with parsley and dill, remove bay leaves and serve. This is a thick soup, add up to 2 more cups of water if you prefer a thinner soup..