In Utah April Showers are often snow so a bowl of soup is tasty on chilly spring days. This is a great recipe for busy days, it really comes together in 30 minutes. Adapted from the "Queen of 30 Minute Meals", Rachel Ray this is a recipe you will make often. I usually have everything in the pantry for this quick soup. I love to have chicken tenders in my freezer, they thaw quickly and are so versatile.
2 Tablespoons olive oil
3 carrots, diced
1 onion, diced
3 ribs celery, diced
1 pound (about 6) chicken tenders, diced
2 bay leaves
6 cups canned chicken broth
4 ounces thin noodles (I buy them them on the Hispanic aisle--they come in 7 ounce packages)
Saute veggies and chicken in oil for a few minutes till chicken is brown and veggies crisp tender. Add broth, bay leaves and bring to a gentle boil. Stir in noodles and cook till tender, about 6 minutes. Do not overcook, this is a quick soup. Remove from heat, salt and pepper to taste and sprinkle a handful of fresh chopped parsley on top. Enjoy!