Recipe(tried): Chicken Noodle Soup

This recipe is quick and easy, and rather tasty.

Chicken Noodle Soup

2 Tbsp. olive oil
2 carrots, peeled and chopped
1 onion, chopped
2 ribs celery, chopped
2 bay leaves
salt and pepper
6 c. chicken broth
1 lb. chicken breast tenders diced (boneless, skinless chicken breasts can be used as well)
1/2 lb. wide egg noodles
1 Tbsp. fresh parsley, chopped

Place a large pot over moderate heat and add oil. Add carrots, onion, and celery. Add bay leaves and season vegetables with salt and pepper. Add broth and raise heat until liquid boils. Add diced chicken and return soup to a boil. Reduce heat back to moderate and cook chicken for 2 more minutes, then add the noodles. Cook soup an additional 6 minutes or until noodles are tender and remove soup from heat.

Stir in parsley, remove bay leaves, and serve.