Easy Chicken Noodle Soup

2 tbsp. extra virgin olive oil
2 med. carrots, peeled and chopped
1 parsnip, peeled and chopped
1 medium onion, chopped
2 celery ribs, chopped
2 bay leaves
salt and pepper
8 c. good quality chicken stock
1 lb. chicken breasts or tenders, diced
1/2 lb. wide egg noodles
1/4 c. fresh parsley, chopped
2 tbsp. fresh dill, chopped

Place large pot over medium heat and add olive oil. Add vegetables to the pot as you chop in order listed. Add bay leaves, and season vegetables with salt and pepper to taste. Add stock to pot and bring to boil over medium high heat. Add diced chicken and once boiling, reduce heat back to medium. Cook chicken for 2 minutes. Now add egg noodles. Cook for additional 6 minutes or until tender, remove from heat. Stir in parsley and dill, remove bay leaves and serve.
You may adjust the liquid content by adding more or less stock, depending on how thick you like it.