OODLES OF NOODLES CHICKEN SOUP RECIPE | RACHAEL RAY
Chicken noodle soup: Everybody loves it, especially if it’s homemade. And mine is heavy on the noodles. (Shocking, right?)
Provided by rachael-ray
Number Of Ingredients 1
Steps:
- Make the stock: Place the chicken in a pot with the garlic, bay leaves, carrots, parsley, rosemary, thyme, peppercorns, lemon, and onion. Cover with 3 quarts water and bring to a boil. Reduce the heat and simmer for 40 minutes. Remove the chicken and let cool. Strain the stock, then return it to the pot and simmer until reduced to about 2 quarts. Discard the chicken skin and bones and shred or dice the meat.Make the soup: In a soup pot, heat the EVOO (2 turns of the pan) over medium-high heat. Add the carrots and cook for a few minutes, then add the leeks and cook until softened, a few minutes more. Add the escarole and cook until wilted. Season with salt, pepper, and a little nutmeg. Add the chicken and reduced stock and cook just to heat through.Make-ahead: Cool and refrigerate.Night of: Reheat the soup over medium heat while you cook the pasta.Bring a large pot of water to a boil. Salt the water and cook the pasta to al dente. Drain the pasta and toss with the butter.Divide the noodles among 4 bowls, twirling them into little nests in each dish. Ladle the soup over the noodles and serve.
CHICKEN NOODLE SOUP RECIPE | RACHAEL RAY
This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com.
Provided by rachael-ray
Number Of Ingredients 1
Steps:
- Place ingredients for the stock in a large pot, cover with water (about 4 quarts) and bring to a boil. Reduce heat to a low, rolling boil and cook 1 hour, turning the chicken occasionally.Remove pot from heat, cover and let chicken cool in stock to room temperature. Remove chicken and separate the meat from skin and bones; pull into bite-sized pieces. Strain stock.Heat a soup pot over medium heat with EVOO, 2 turns of the pan. Add leeks and carrots, sauté to soften. Season with salt, add stock and bring to a boil. Add noodles and cook 5 minutes. Add in shredded chicken, lemon juice, dill and parsley to serve.
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