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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 15.3g | 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% | |
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30 Minute Chicken Noodle Soup (From Foodtv, Rachael Ray)
SERVES 4 -6 , 2 quarts
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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- Preparation > Time to Make > < 30 mins
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- Dietary > Lighter Fare > Healthy
- Dietary > Low in... > Low Fat
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Featured Reviews for This Recipe
From: 990012
On Apr 8, 2009
I made this today with some little additions and was very happy with how it turned out. It was very simple and easy to make too. I added a large clove of garlic, ommitted the dill and added a little dried thyme, dried basil, and garam masala which gives it a nice warm taste. I also used tinkyada brand gluten free noodles because I don't eat gluten and it worked great! Thanks for posting it!
From: Imagenie
On Feb 26, 2009
I've made this twice, very good soup and easy. I added a clove of minced garlic to the veggies, and a couple of squeezes of lemon toward the end. The second time I made it, I cut down on the noodles by half and it was perfect. Thank You.
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!)
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