Best 6 Rachael Ray Chicken Noodle Soup Recipes

SUPED-UP TRADITIONAL CHICKEN NOODLE SOUP

Steps:

• Place the chicken, leek, onion, celery, carrot, lemon, parsley, dill, thyme, and bay leaf in a large pot and fill with water until the pot is 2 to 3-inches full from the top, about 3 to 4 quarts water. Cover and bring to a boil, then uncover and reduce heat to simmer. Cook uncovered 1 hour. Remove the chicken to large plate or bowl. Strain the cooking liquids and reserve for soup stock. Pull the skin and carcass away and chop the meat or shred with forks.
• Heat 2 tablespoons extra-virgin olive oil in soup pot or large Dutch oven over medium-high heat and add leeks, onions, celery, parsnip or fennel, carrots, salt and pepper. Stir frequently for 10 minutes to soften vegetables without browning them then add stock and 1/3 of the chicken meat to pot. Cool and store soup for a make-ahead meal and reheat over medium high flame or, to serve immediately reduce heat to simmer and cook the egg noodles in another pot.
• Boil water in a large pot, salt the boiling water and cook the pasta to al dente or with a good-bite left to it. Drain the pasta and toss with butter or a drizzle of oil, stir to combine and coat the noodles evenly.
• Pour the soup over the noodles in soup bowls and top with fresh dill, parsley, or reserved fennel fronds, if using.

SPRING BAKED OMELET WITH GARAM MASALA

Steps:

• Step 1Preheat the oven to 425°.Step 2Heat a medium nonstick ovenproof skillet (such as cast-iron) over medium-high. Add the butter. When it foams, add the spring onions and potato; season with salt and pepper. Cook, stirring occasionally, until the spring onions and potato are tender, about 5 minutes. Add the garlic to the skillet and cook, stirring often, until aromatic, about 2 minutes.Step 3In a large bowl, whisk the eggs, garam masala, and baking powder. Stir in the herbs; season with salt. Pour the eggs into the skillet and transfer to the oven. Bake until the eggs are just set in the center, 12 to 15 minutes. Cut into wedges.

QUICK CHICK AND NOODLE SOUP

Steps:

• Place a large pot over moderate heat and add extra-virgin olive oil. Work close to the stove and add vegetables to the pot as you chop, in the order they are listed.
• Add bay leaves and season vegetables with salt and pepper, to taste. Add stock to the pot and raise flame to bring liquid to a boil. Add diced chicken tenderloins, return soup to a boil, and reduce heat back to moderate. Cook chicken 2 minutes and add noodles. Cook soup an additional 6 minutes or until noodles are tender and remove soup from the heat.
• Stir in parsley and dill, remove bay leaves and serve. This is a thick soup. Add up to 2 cups of water if you like chicken soup with lots of broth.

MYOTO - MAKE YOUR OWN TAKE OUT: THAI CHICKEN NOODLE SOUP

Steps:

• Heat a large heavy-bottomed soup pot with vegetable oil, 2 turns of the pan, over high heat. Once you see the oil ripple, add the sliced onion, chopped garlic and sliced peppers. Season the vegetables with salt and pepper and cook, stirring frequently, for 2 minutes. Add 1 cup shredded carrot and 6 cups chicken stock or broth. Cover with a lid and bring up to a simmer. Once simmering, add the chicken simmer 5 minutes then add noodles and simmer 5 minutes more. Remove the soup from the heat and add the cilantro, basil and the juice of 1 lime.

OODLES OF NOODLES CHICKEN SOUP

Steps:

• For the stock: Place the chicken in a pot and add the garlic, bay leaves, carrots, parsley, rosemary, thyme, peppercorns, lemon and onion. Cover with 12 cups water and bring to a boil. Reduce the heat and simmer at a low rolling boil for 40 minutes. Remove the chicken and let cool. Strain the stock, then return it to the pot and simmer until reduced to about 8 cups. Discard the skin and bones of the chicken and shred or dice the meat.
• For the soup: Heat the EVOO in a soup pot over medium-high heat. Add the carrots and cook for a few minutes, then add the leeks and cook until softened, a few more minutes. Add the escarole and cook until wilted. Season with salt, pepper and a little nutmeg. Add the chicken and stock, and heat through.
• Bring a large pot of water to a boil for the pasta, and season with salt. Add the pasta and cook until al dente.
• Divide the pasta among 4 bowls, nesting a bundle of noodles in each dish. Ladle the soup over the pasta and serve.

30 MINUTE CHICKEN NOODLE SOUP (FROM FOODTV, RACHAEL RAY)

Steps:

• Place a large pot over moderate heat and add extra-virgin olive oil.
• Work close to the stove and add vegetables to the pot as you chop, in the order they are listed.
• Add bay leaves and season vegetables with salt and pepper, to taste.
• Add stock to the pot and raise flame to bring liquid to a boil.
• Add diced chicken tenderloins, return soup to a boil, and reduce heat back to moderate.
• Cook chicken 2 minutes and add noodles.
• Cook soup an additional 6 minutes or until noodles are tender and remove soup from the heat.
• Stir in parsley and dill, remove bay leaves and serve.
• This is a thick soup.
• Add up to 2 cups of water if you like chicken soup with lots of broth.