Chicken Noodle Soup
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Chicken Noodle Soup

This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com.

Ingredients

For the stock:

  • 1 whole 3- to 4-pound chicken

  • 2 large bay leaves

  • Bundle of parsley or parsley stems

  • 1 parsnip, halved lengthwise

  • 2 carrots with leafy tops, coarsely chopped

  • 2 ribs celery with leafy tops, halved

  • 1 onion, halved

  • 1 bulb garlic, halved

  • Salt

  • 5 to 6 peppercorns

  • 1 lemon, sliced

For the soup:

  • Salt

  • 2 tablespoons EVOO – Extra Virgin Olive Oil

  • 2 large leeks, quartered lengthwise then whites and light green tops sliced into half-inch moons

  • 3 carrots, diced

  • 1/2 pound egg noodles

  • Juice of 1/2 lemon

  • A handful dill, chopped

  • 1/4 cup parsley, finely chopped

Preparation

Place ingredients for the stock in a large pot, cover with water (about 4 quarts) and bring to a boil. Reduce heat to a low, rolling boil and cook 1 hour, turning the chicken occasionally.

Remove pot from heat, cover and let chicken cool in stock to room temperature. Remove chicken and separate the meat from skin and bones; pull into bite-sized pieces. Strain stock.

Heat a soup pot over medium heat with EVOO, 2 turns of the pan. Add leeks and carrots, sauté to soften. Season with salt, add stock and bring to a boil. Add noodles and cook 5 minutes. Add in shredded chicken, lemon juice, dill and parsley to serve.

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This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...
This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...
This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...