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Wednesday, April 21, 2010

30 Minute Chicken Noodle Soup (from Rachael Ray)

Tonight was rainy and cold so soup was definitely in order. I found this recipe and decided on a whim to try it out!  I really liked how quickly it all came together and also the way that it was seasoned. Throwing the veggies in before adding the liquid gives them a chance to caramelize and add more flavor.  I would usually shy away from using dill since I don't love it, but I decided to just throw it in and give it a whirl- and surprisingly we all liked it!

30 Minute Chicken Noodle Soup (From Rachael Ray)
2 tablespoons extra virgin olive oil (2 turns around the pan)
2 medium carrots, peeled and chopped
1 parsnip, peeled and chopped or substitute a potato
1 medium onion, chopped
2 celery ribs, chopped
2 fresh bay leaves or dried bay leaves
salt and pepper
6 cups good quality chicken stock
1 lb chicken breast tenders, diced
1/2 lb wide egg noodles
1/4 cup fresh parsley, chopped (dried 1 to 1 1/2 tsp)
1/4 cup fresh dill, chopped (dried 1 to 1 1/2 tsp)
My add in 3-4 Kale leaves washed and torn into bite size pieces.

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 Kale, 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.