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Rachael Ray's 30-Minute Chicken Noodle Soup

Rachael Ray's 30-Minute Chicken Noodle Soup

This chicken noodle soup is the bomb. Rachel Ray always has good recipes.

Course Soup
Cuisine American
Keyword Rachael Ray's 30-Minute Chicken Noodle Soup
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4
Calories 295 kcal

Ingredients

  • 2 tablespoons extra virgin olive oil 2 turns around the pan
  • 2 medium carrots peeled and chopped
  • 1 parsnip peeled and chopped
  • 1 medium onion chopped
  • 2 celery ribs chopped
  • 2 fresh bay leaves or 2 dried bay leaves
  • salt and pepper
  • 6 cups good quality chicken stock
  • 1 lb chicken breast tenders diced (the average weight of 1 package)
  • 1/2 pound wide egg noodles
  • 1/4 cup fresh parsley chopped
  • 1/4 cup fresh dill chopped

Instructions

  1. Place a large pot over moderate heat and add the extra-virgin olive oil.
  2. Work close to the stove and add the vegetables to the pot as you chop, in the order they are listed.
  3. Add bay leaves and season the vegetables with salt and pepper, to taste.
  4. Add the stock to the the pot and raise flame to bring liquid to a boil.
  5. Add the diced chicken tenderloins, return the soup to a boil, and then reduce heat back to moderate.
  6. Cook the chicken 2 minutes and then add the noodles.
  7. Cook the soup an additional 6 minutes or until the noodles are tender and remove the soup from the heat.
  8. Stir in the parsley and dill, remove the bay leaves and serve.

Recipe Notes

This is a thick soup. Add up to 2 cups of water if you like chicken soup with lots of broth.