Quick Chick And Noodle Soup Recipe

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Rachael Ray on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 2 servings

6 cups good quality chicken stock

2 tablespoons (2 turns around the pan) extra-virgin olive oil

2 medium carrots, peeled and chopped

1 medium onion, chopped

Salt and pepper

1/2 pound wide egg noodles

2 ribs celery, chopped

A handful fresh dill, chopped

1 parsnip, peeled and chopped

2 bay leaves, fresh or dried

1 pound (the average weight of 1 package) chicken breast tenders, diced

A handful fresh parsley, chopped

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