This quick and flavorful chicken noodle soup is perfect for a comforting meal in under 30 minutes.
Heat the olive oil in a large pot over medium heat.
Heating the oil before adding vegetables helps to release their flavors.
Add the chopped carrots, onion, and celery to the pot and sauté until softened.
Stir occasionally to prevent the vegetables from sticking to the pot.
Pour in the chicken stock and add the bay leaves. Bring to a boil.
Boiling the stock with bay leaves infuses it with a subtle herbal aroma.
Add the diced chicken breast to the pot and reduce the heat to a simmer.
Cut the chicken into small, even pieces for quicker cooking.
Stir in the egg noodles and cook until tender.
Stir occasionally to prevent the noodles from clumping together.
Season the soup with salt and pepper to taste, then stir in the parsley and dill.
Adding fresh herbs at the end preserves their vibrant flavor.
Remove the bay leaves and serve the soup hot.
Serve with a slice of crusty bread for a complete meal.
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