Best 30 Minute Chicken Noodle Soup From Foodtv Rachael Ray Recipes

SUPED-UP TRADITIONAL CHICKEN NOODLE SOUP

Steps:

• Place the chicken, leek, onion, celery, carrot, lemon, parsley, dill, thyme, and bay leaf in a large pot and fill with water until the pot is 2 to 3-inches full from the top, about 3 to 4 quarts water. Cover and bring to a boil, then uncover and reduce heat to simmer. Cook uncovered 1 hour. Remove the chicken to large plate or bowl. Strain the cooking liquids and reserve for soup stock. Pull the skin and carcass away and chop the meat or shred with forks.
• Heat 2 tablespoons extra-virgin olive oil in soup pot or large Dutch oven over medium-high heat and add leeks, onions, celery, parsnip or fennel, carrots, salt and pepper. Stir frequently for 10 minutes to soften vegetables without browning them then add stock and 1/3 of the chicken meat to pot. Cool and store soup for a make-ahead meal and reheat over medium high flame or, to serve immediately reduce heat to simmer and cook the egg noodles in another pot.
• Boil water in a large pot, salt the boiling water and cook the pasta to al dente or with a good-bite left to it. Drain the pasta and toss with butter or a drizzle of oil, stir to combine and coat the noodles evenly.
• Pour the soup over the noodles in soup bowls and top with fresh dill, parsley, or reserved fennel fronds, if using.

CHICKEN NOODLE SOUP - WITHOUT THE SOUP

Steps:

• Cut up zucchini, carrots, and celery.
• Heat oil in skillet or wok.
• saute zucchini, carrots, and celery in oil.
• Sprinkle with salt and pepper (to taste).
• Cook above veggies until they begin to get tender.
• Shred chicken while veggies cook.
• Removing any bones.
• Bring water to boiling for noodles.
• While water is heating up, cut up onion and garlic cloves.
• Add onion and cloves to veggies in skillet.
• Stir well and continue to saute.
• Cook noodles as directed adding salt in the beginning.
• Add peas and shredded chicken to veggie skillet.
• Return noodles to pot they were boiled in after drained.
• Add butter and parsley to noodles and stir.
• Put some of noodles in each bowl.
• Top with sauted vegetables.
• Enjoy!

QUICK CHICK AND NOODLE SOUP

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.