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Nutrition Facts
Serving Size 1 (647g) Recipe makes 4 servings
Calories 580
Calories from Fat 137		(23%)
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 643mg		26%
Potassium 1114mg		31%
Total Carbohydrate 64.4g		21%
	Dietary Fiber 4.8g	19%
	Sugars 10.9g
Protein 44.5g		88%
detailed view... how is this calculated?

30 Minute Chicken Noodle Soup (From Foodtv, Rachael Ray)

Recipe #28670 | 30 min | 15 min prep | add private note

⁽³⁶⁾ RATE IT NOW Print Recipe

By: Terry Barker
May 18, 2002

From show of 5/16/02.

SERVES 4 -6 , 2 quarts (change servings and units)

Ingredients

2 tablespoons extra-virgin olive oil (2 turns around the pan)
2 medium carrots, peeled and chopped
1 parsnip, peeled and chopped
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 (the average weight of 1 package)
1/2 lb wide egg noodles
1/4 cup fresh parsley, chopped
1/4 cup fresh dill, chopped

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: LMillerRN

On Oct 29, 2009

Total winner, I actually doubled the broth but other than that made as written. Thanks for sharing.

0 people found this review helpful

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From: Hey Jude

On Oct 2, 2009

This was a bit more than 30 minutes for me because I just couldn't see how the 'hard' vegetables (carrots and parsnips) could cook in the small amount of time alloted to them. And, I was right. I sauteed them in step 2 for about 15 minutes and then proceeded to the rest of the recipe, taking my time with getting the soup up back to a boil in order to let the veggies cook a bit. The end result was a delicious soup that took about a hour to make, no big deal for soup in my opinion. Also, I used two boneless skinless chicken breasts, chopped. In short, this is a great, quick to put together, chicken noodle soup.

0 people found this review helpful

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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.

7 people found this review helpful

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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!)

5 people found this review helpful

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