Chicken Noodle Soup

2 TBSP olive oil
1 onion, chopped
4 carrots, peeled and chopped
2 parsnips, peeled and chopped
4 celery stalks, chopped
4 bay leaves
½ tsp ground black pepper
12 cups fat-free, low-sodium chicken broth
2 cups water
2 lbs chicken cut into bite sized pieces
1 lb wide egg noodles
¼ cup fresh parsley, chopped
2 TBSP fresh dill, chopped

Cooking Day: Heat olive oil in a large pot over medium heat. Add chopped onions and sauté for about 4 minutes. Add carrots, parsnips, celery, bay leaves, pepper, chicken broth and water. Bring to a boil over high heat. Add uncooked chicken pieces and bring back to boil. Add noodles and simmer until tender, about 8 minutes. Remove bay leaves, stir in parsley and dill. Freeze.

Serving Day: Reheat and serve.