Chicken Noodle Soup

This is a hearty soup that I love. I make it for the kids when they are sick, and I make it when I want something hearty & warm.

2 Tbls. extra-virgin olive oil
2 medium carrots, peeled and chopped
1 medium onion, chopped
2 celery rib, chopped
2 fresh bay leaves or dried bay leaves
salt and pepper
6 C. chicken stock
1 lb. chicken breast, diced
1/2 lb. wide egg noodles
1/4 C. fresh parsley, 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, 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, remove bay leaves and serve.
• This is a thick soup. If you want more broth, add 2 C. of water.