Chicken Soup for the Busy Person

I have made this soup a lot over the colder months. It's really easy to put together and a good way to use up leftover and frozen vegetables from your fridge/freezer. Just make sure you have some chicken stock or broth in your cupboard and you're good to go. This is a really thick, hearty and tasty soup. Much better than anything you'll ever find in a can!

30 Minute Chicken Noodle Soup

2 tablespoons olive oil
2 medium carrots, peeled and chopped
1 small onion, peeled and chopped
2 celery ribs, chopped
1 teaspoon Italian seasoning
Salt and pepper to taste
6 cups chicken stock or broth
1 pound chicken tenders or chicken breasts, diced
1/2 pound wide egg noodles (I like the No Yolks brand)
1/2 cup frozen peas (optional)
1/4 cup fresh parsley, chopped (or 2 teaspoons dried parsley)

-Place a large stock pot or saucepan over medium heat and add olive oil.
-Put your cutting board next to your stove and add vegetables to the pot as you chop them in the order listed, stirring well after each addition.
-Add the Italian seasoning and season vegetables with salt and pepper to taste.
-Add the stock or broth to the pot and raise the heat. Bring the liquid to a boil.
-Add the diced chicken, return the soup to a boil and then reduce heat back to medium.
-Cook the chicken for 2 minutes, then add the noodles. You can also add the frozen peas at this point if you want them in your soup.
-If you are using dried parsley add it now.
-Cook the soup for an additional 6 minutes or until noodles are tender. This is a thick soup, if you want more broth add 2 cups of water.
-Once the noodles are tender, remove from heat. If you're using fresh parsley stir it in now.

Makes 2 quarts

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Tips:
-You can add in whatever vegetables you like to this soup. Just remember if you're adding fresh veggies they need to go in the pot before you add the stock or broth. (You will want to add the more dense vegetables first so they can cook longer) If you're adding frozen veggies they need to go in with the noodles.
-This recipe goes perfectly with the Batter Rolls recipe!