30 Minute Chicken Noodle Soup (From Foodtv, Rachael Ray) Recipe #28670
From show of 5/16/02.
by Terry Barker
30 min | 15 min prep
SERVES 4 -6 , 2 quarts
- 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
- Place a large pot over moderate heat and add extra-virgin olive oil.
- Work close to the stove and add vegetables to the pot as you chop, in the order they are listed.
- Add bay leaves and season vegetables with salt and pepper, to taste.
- Add stock to the pot and raise flame to bring liquid to a boil.
- Add diced chicken tenderloins, return soup to a boil, and reduce heat back to moderate.
- Cook chicken 2 minutes and add noodles.
- Cook soup an additional 6 minutes or until noodles are tender and remove soup from the heat.
- Stir in parsley and dill, remove bay leaves and serve.
- This is a thick soup.
- Add up to 2 cups of water if you like chicken soup with lots of broth.
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5 stars