RACHAEL RAY SOUP BONES RECIPES

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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

Stock

  • 1 full bone-in, skin-on chicken breast (or 2 halves)

  • 4 large cloves garlic, smashed

  • 2 fresh bay leaves

  • 2 carrots, coarsely chopped

  • A small handful of fresh flat-leaf parsley leaves

  • 2 sprigs fresh rosemary

  • A few sprigs fresh thyme

  • A few black peppercorns

  • 1 lemon, sliced

  • 1 onion, quartered through the root end

Soup

  • 2 tablespoons EVOO

  • 2 carrots, cut into matchsticks

  • 2 leeks, sliced

  • 1 head escarole, chopped

  • Salt and pepper

  • Freshly grated nutmeg

  • 8 ounces egg tagliatelle or vermicelli

  • 2 tablespoons unsalted butter

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



Chicken Noodle Soup Recipe | Rachael Ray image

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

For the stock:

  • 1 whole 3- to 4-pound chicken

  • 2 large bay leaves

  • Bundle of parsley or parsley stems

  • 1 parsnip, halved lengthwise

  • 2 carrots with leafy tops, coarsely chopped

  • 2 ribs celery with leafy tops, halved

  • 1 onion, halved

  • 1 bulb garlic, halved

  • Salt

  • 5 to 6 peppercorns

  • 1 lemon, sliced

For the soup:

  • Salt

  • 2 tablespoons EVOO – Extra Virgin Olive Oil

  • 2 large leeks, quartered lengthwise then whites and light green tops sliced into half-inch moons

  • 3 carrots, diced

  • 1/2 pound egg noodles

  • Juice of 1/2 lemon

  • A handful dill, chopped

  • 1/4 cup parsley, finely chopped

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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