This surprisingly delicious chicken soup is quick to prepare and requires only a handful of readily available ingredients. I store it in the freezer in individual serving size containers, and just grab one when I need a fast bite.
2 tablespoons extra virgin olive oil (EVOO)
4-5 medium carrots, peeled and chopped
1 parsnip, peeled and chopped
1 large onion, chopped
2-3 ribs celery, chopped
1 14-ounce can diced tomatoes, optional
2 bay leaves, fresh or dried
Pinch of red pepper flakes
Salt and pepper to taste
6 cups good quality chicken stock
2 cups water
1 pound (the average weight of 1 package) chicken breast tenders, cut into 1” cubes
¼ cup fresh parsley, chopped
¼ cup fresh dill, chopped
1. Place a large pot over moderate heat and add the extra virgin olive oil and heat until shimmering.
2. Work close to the stove, and add vegetables to the pot as you chop, in the order they are listed. Once all the vegetables are in, add optional diced tomatoes, bay leaves, red pepper flakes, salt, pepper, and cook, stirring occasionally for 4-5 minutes.
3. Add chicken stock and water to the pot and raise heat to bring liquid to a boil. Add diced chicken tenderloins, return soup to a boil, and reduce heat back to moderate. Cook chicken 8-10 minutes. Remove soup from the heat. Stir in parsley and dill, remove bay leaves, and serve.