Chicken Noodle Soup

1 cup dried elbow macaroni pasta

2 Tbsp vegetable oil

1 medium onion, small diced

2 medium carrots, peeled and small diced

2 celery stalks, small diced

1 ½ cup raw chicken breast, small diced

2 quarts chicken stock

½ tsp dried dill weed

¼ cup fresh parsley, chopped

Salt and pepper to taste

  1. Cook pasta per directions on package.
  2. Drain the cooked pasta and rinse with cold water.  Set aside.
  3. Heat oil over medium heat in a large pot.  Add onions, carrots, and celery.  Cook until tender and onions are translucent, about 7-8 minutes.  
  4. Add chicken and stock.  Bring to a simmer and cook for 30 minutes.  
  5. Add parsley, dill, and macaroni.  Season with salt and pepper to taste.