Prep 15 mins
Cook 15 mins
From show of 5/16/02.
- 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
- 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.
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.
Rachel Ray strikes again! I don't get to watch her show as much as I would like and I didn't catch it the day she made this. We all had colds and I was looking for a good Chicken Soup to soothe the soul. This definately did the trick! This soup is EXCELLENT! It's quick, easy, tastes homemade, has a wonderful combination of flavors and fills the house with pleasant aromas. The only thing I will do differently next time is DOUBLE the recipe. This will be made again and again in our house. Thanks for a keeper Terry!
This soup is amazing, and I was skeptical because its so fast! I did use a rotisserie chicken, and once I took the meat off, also put the bone in part in there as well to simmer for 30-45 min. Then I removed it. I used canned chicken broth because I didn't have any home made stock & a couple of those knorr concentrated chicken base thingies. I love a thicker noodle and used klutsky noodles. Next time will definitely double the batch, what a wonderful fast winter meal !