2 carrots, peeled and chopped
1 onion, chopped
2 ribs celery, chopped
2 bay leaves
6-8 cups good quality chicken both, low sodium
1 package chicken breast or tenders, a generous pound, cut into nice chunks
Couple handfuls noodles
Fresh parsley, chopped
Salt and pepper
Film the bottom of soup pot with olive oil.
Stir in carrots and onion, then celery and bay leaves.
Season with salt and pepper. Let cook a couple of minutes, then pour in broth. Bring to a boil, then reduce heat to a simmer.
Add chicken and noodles. Cook until chicken and noodles are done. Doing this on low heat will keep broth nice and clear.
Stir in parsley. Add more broth if you like.