Rachael Ray Chicken Noodle Soup
1 onion quartered and very thinly sliced. This video is unavailable because we were unable to load a message from our sponsors.
Store noodles separate from the soup until ready to serve to avoid overcooking them.
Rachael ray chicken noodle soup. Stir in egg noodles and chicken bits and simmer for 5. Add up to 2 cups of water if you like chicken soup with lots of broth. 2 parsnips julienned or 1 small bulb fennel quartered and julienned plus a small handful of fronds.
Place a large soup pot over medium-high heat and add the EVOO. Chicken Noodle Soup with Chicken Chips On Top. Divide the noodles and shredded chicken among four soup bowls.
Add stock and bring to a boil. Watch Rach make her own personal remedy for when shes feeling less than healthy. Perfect for late springs chili nights Rach pulls poached chicken into thin rags in this comforting soupFor more follow the hashtag RachaelRayShow.
Cook chicken 2 minutes and add noodles. 2 tablespoons extra virgin olive oil EVOO 2 leeks trimmed sliced soaked and dried. Cook vegetables to make tender 8-10 minutes.
3-4 small ribs celery and leafy tops very thinly sliced on an angle. Add celery carrots onion and bay leaf and season with salt and pepper. Cook soup an additional 6 minutes or until noodles are tender and remove soup from the heat.
Chicken Noodle Soup. This is a thick soup. Heat the oil in a Dutch oven or medium size soup pot over medium-high heat.
Add the thinly sliced celery scallions garlic chili pepper and the ginger and stir for a couple of minutes. For the chicken noodle soup. Add about 2½ to 3 quarts stock and bring to a boil then reduce heat a bit and add chicken.
If you are using ad-blocking software please disable it. Season the boiling water with salt cook noodles 1 minute less than directions about 5 minutes drain then toss with butter andor oil. Add the chicken stock mixture and Tamari or soy sauce.
Stir in parsley and dill remove bay leaves and serve.
