2
tablespoons (2 turns around the pan) extra-virgin olive oil
2 medium carrots, peeled and chopped
1 parsnip, peeled and chopped, this is what gives it a
superior flavor
1 medium onion, chopped
2 ribs celery, chopped
2 bay leaves, fresh or dried
Salt and pepper
6 cups good quality chicken stock
1 pound (the average weight of 1 package) chicken thighs,
diced
1/2 pound wide egg noodles
A handful fresh parsley, chopped
A handful 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.
Brown the diced chicken thighs.
Add bay leaves and season vegetables and chicken with salt
and pepper, to taste. Add stock to the pot, scraping the
brown bits up, and raise flame to bring liquid to a
boil. Then 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.
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