30 Minute Chicken Noodle Soup (From Foodtv, Rachael Ray)

Recipe by Terry Barker
READY IN: 30mins
YIELD: 2 quarts


  • 2
    tablespoons extra virgin olive oil (2 turns around the pan)
  • 2
    medium carrots, peeled and chopped
  • 1
    parsnip, peeled and chopped
  • 1
    medium onion, chopped
  • 2
    celery ribs, chopped
  • 2
    fresh bay leaves or 2 dried bay leaves
  • salt and pepper
  • 6
    cups good quality chicken stock
  • 1
    lb chicken breast tenders, diced (the average weight of 1 package)
  • 12
    lb wide egg noodles
  • 14
    cup fresh parsley, chopped
  • 14
    cup fresh dill, chopped


  • 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.