Double Chicken and Pasta Stoup

I make this stoup in the winter and every one in the family likes it. You can make it in 30 minutes and there will be leftovers for lunch!

2 tbsp Olive Oil
1 onion chopped
4 carrots chopped
1 bay leaf
salt and pepper
6 cups chicken broth
1 pound ground chicken
1 egg
1/2 cup bread crumbs
1/2 cup shredded parm cheese
2tbsp flat leaf parsley chopped
2 cloves garlic
One package of any type of fun noodle, cheese tortellini etc...
Crusty bread for dunking

1. In a soup pot, add olive oil, onion and carrot over medium heat. Add the bay leaf and salt and pepper and cook for 5 minutes. Stir in broth and cover the pot and bring to a boil.
2. Meanwhile, in a bowl, season the chicken with salt and pepper. Stir in the egg, bread crumbs, parm cheese and parsley. Roll mixture into mini-meatballs and add to the stoup. Simmer for 10 minutes and then add the pasta and cook for the amount of time directed on the box. You could add peas at the end....but we don't like to. Warm up some crusty bread and you have a hearty stoup.

Stoup- Thicken than soup, thinner than stew.