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30 minute chicken noodle soup (from FoodTV, Rachael Ray)
Ingredients
Directions
1
Place a large pot over moderate heat and add extra-virgin olive oil.2
Work close to the stove and add vegetables to the pot as you chop, in the order they are listed.3
Add bay leaves and season vegetables with salt and pepper, to taste.4
Add stock to the pot and raise flame to bring liquid to a boil.5
Add diced chicken tenderloins, return soup to a boil, and reduce heat back to moderate.6
Cook chicken 2 minutes and add noodles.7
Cook soup an additional 6 minutes or until noodles are tender and remove soup from the heat.8
Stir in parsley and dill, remove bay leaves and serve.9
This is a thick soup.10
Add up to 2 cups of water if you like chicken soup with lots of broth.
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Featured Reviews for This Recipe
From: Pismo
On Apr 17, 2008
This soup was so good! Exactly what I was looking for. I made it with no changes to the recipe. The parsnips were delicious and really added extra flavor. I will probably make it with a little more broth next time but other than that I wouldn't change a thing. It was super easy and fast to make and I'll definitely make this again!
From: Chef #817860
On Apr 15, 2008
I loved this soup, but next time I would go easy on the dill. It is prominent and it was too much for my husband. I will definitely make this again though, it is truly easy and awesome!!
From: Stephanie in Pittsburgh
On Feb 27, 2004
I just love 30 Minute Meals with Rachael Ray even though in my kitchen it's 60 minute meals (to quote my mother). Sauteing all the vegetables before adding the stock made them so sweet and tasty! I used a tablespoon of dried dill which I added with the noodles rather than the fresh.
From: Sidney
On Jan 30, 2004
Assuming you followed Rachel Ray's recipie exactly, this is WONDERFUL! So easy and tastes like it took all day! Freezes well. Highly recommended. Use the parsnip even if you normally wouldn't. All the flavors meld so well. (1/3/2004 Okay, I forgot what a parsnip looked like and used a turnip. Still good!)
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (621g) Recipe makes 4 servings The following items or measurements are not included below: 1 parsnips |
||
| Calories 561 | ||
| Calories from Fat 136 | (24%) | |
| Amount Per Serving | %DV | |
| Total Fat 15.2g | 23% | |
| Saturated Fat 3.2g | 15% | |
| Monounsaturated Fat 8.1g | ||
| Polyunsaturated Fat 2.6g | ||
| Trans Fat 0.1g | ||
| Cholesterol 124mg | 41% | |
| Sodium 640mg | 26% | |
| Potassium 1020mg | 29% | |
| Total Carbohydrate 59.9g | 19% | |
| Dietary Fiber 3.6g | 14% | |
| Sugars 9.7g | ||
| Protein 44.2g | 88% | |
| Vitamin A 5648mcg | 112% | |
| Vitamin B6 1.1mg | 53% | |
| Vitamin B12 0.6mcg | 9% | |
| Vitamin C 11mg | 19% | |
| Vitamin E 1mcg | 4% | |
| Calcium 73mg | 7% | |
| Iron 4mg | 24% | |
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