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Quick Chick and Noodle Soup

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"A Kelly Brett Specialty - Recipe by Rachael Ray."

Serves | Prep Time 15 Minutes | Cook Time 30 Minutes

Why I Love This Recipe

This soup is quick, fresh and delicious!

Ingredients You'll Need

2 Tablespoons Extra-Virgin Olive Oil
2 Medium Carrots, Peeled and Chopped
1 Medium Onion, Chopped
2 Medium Celery Ribs and Celery Heart Leaves, Chopped
2 Bay Leaves
1 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
3 Boxes (32 oz) or 2 Cans (49 1/2 oz) Good Quality Chicken Stock
2 Cups Water
1 1/2 Pounds Chicken Breast Tenderloins
4 Cups Wide Egg Noodles
1 Cup Fresh Parsley, Chopped and Loosely Packed
1 Cup Fresh Dill, Chopped and Loosely Packed


Place a large pot over moderate heat and add the extra-virgin olive oil. Work close to the stove and add vegetables to the pot as you chop, in the order they're listed.

Add bay leaves and season the vegetables with salt and pepper. Add stock and 2 cups of water to the pot and bring the liquid to a boil.

Dice the chicken and add to the boiling liquid. Return soup to a boil, and then reduce the heat back to moderate. Cook Chicken 2 minutes.

Add noodles. Cook soup an additional 6 minutes or until noodles are tender, then remove soup from heat.

Stir in parsley and dill; remove bay leaves and serve.

YIELD: About 16 cups.

NOTE: Keep extra broth on hand to add, if desired, when warming up the leftovers.

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