Cure A Cold Spring Chicken Soup From Rachael Ray Recipes

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CURE-A-COLD SPRING CHICKEN SOUP (FROM RACHAEL RAY)



Cure-A-Cold Spring Chicken Soup (From Rachael Ray) image

Make and share this Cure-A-Cold Spring Chicken Soup (From Rachael Ray) recipe from Food.com.

Provided by karenschuller

Categories     Clear Soup

Time 40m

Yield 4 serving(s)

Number Of Ingredients 15

8 ounces boneless skinless chicken breasts
2 onions (1 halved and 1 chopped)
2 garlic cloves, crushed
1 bay leaf
2 tablespoons extra virgin olive oil
3 carrots (chopped or thinly sliced)
4 small celery ribs, finely chopped
1 teaspoon sugar
salt and pepper (to taste)
32 ounces chicken broth
1/3 lb wide egg noodles
4 scallions, thinly sliced on an angle
1/4 cup flat leaf parsley, finely chopped
1/4 cup fresh dill, chopped
1 lemon peel, grated

Steps:

  • In a large saucepan, combine the chicken, halved onion, garlic, bay leaf and enough water to cover. Bring to a boil, then lower the heat and simmer gently until the chicken is cooked through, 15-20 minutes.
  • While the chicken is cooking, in a soup pot or Dutch oven, heat the EVOO, 2 turns of the pan, over medium heat. Add the chopped onion, carrots and celery; add the sugar and season with salt and pepper. Cover the pot and cook until the vegetables are softened, about 8 minutes.
  • Add the chicken broth and 2 cups water to the pot and bring to a boil. Shred the poached chicken into pieces and add to the soup. Stir in the egg noodles and cook until al dente, about 5 minutes. Turn off the heat and stir in the scallions, parsley, dill and lemon peel. Season with salt and pepper.

Nutrition Facts : Calories 363.2, Fat 10.8, SaturatedFat 2, Cholesterol 64.8, Sodium 860.1, Carbohydrate 41.4, Fiber 4.1, Sugar 7.6, Protein 24.9

CURE A COLD CHICKEN SOUP



Cure a Cold Chicken Soup image

This is a rather rustic chicken soup--it's not that pretty to look at, but it tastes wonderful and is a favorite of mine. I've come up with this recipe--it's not really original--but it's good.

Provided by mysticchyna

Categories     Chicken

Time 2h30m

Yield 6-8 serving(s)

Number Of Ingredients 14

1 (3 lb) chicken (may be used whole or cut up)
2 quarts cold water
4 carrots, sliced
3 celery ribs, sliced
1 onion, chopped
4 garlic cloves, minced
2 teaspoons poultry seasoning
2 teaspoons salt
2 teaspoons peppercorns
1 teaspoon ground pepper
3 bay leaves
2 potatoes, cut into about 1 inch chunks
3 tablespoons fresh parsley (optional)
2 tablespoons fresh dill or 1 teaspoon dried dill

Steps:

  • In a soup pot place the chicken and cover with cold water about two inches from the top of the chicken.
  • Bring to a simmer-- skim the white foam off of the top-- this will take about 10 minutes.
  • When the foam stops coming to the top-- add the carrots, celery, onion, garlic, poultry seasoning, salt peppercorns and ground pepper and bay leaves.
  • Simmer for about 45 minutes.
  • Add the remaining ingredients and simmer another 20 minutes or until potatoes are fork tender.
  • Taste soup and adjust seasonings to your taste.
  • Remove the chicken pieces to a platter and let cool enough to handle--take the meat off the bones and put the chicken meat back into the soup pot.
  • Enjoy and your cold will go away sooner.

Nutrition Facts : Calories 412.2, Fat 21.4, SaturatedFat 6.1, Cholesterol 103.5, Sodium 932.5, Carbohydrate 27.1, Fiber 6.4, Sugar 3.7, Protein 29.2

30 MINUTE CHICKEN NOODLE SOUP (FROM FOODTV, RACHAEL RAY)



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

Make and share this 30 Minute Chicken Noodle Soup (From Foodtv, Rachael Ray) recipe from Food.com.

Provided by Terry Barker

Categories     Chicken Breast

Time 30m

Yield 2 quarts, 4-6 serving(s)

Number Of Ingredients 12

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 2 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

Steps:

  • 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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