Rachael Ray's Cure-a-Cold Chicken Noodle Soup

With the freezing, or should I say below-freezing, temperatures lately around these parts, I could feel sickness lurking around the corner. Luckily, I’ve have stayed healthy so far, keeping bundled up when outside and the fire going inside. The name of this soup recipe seemed to call to me as the perfect recipe for right now.

Sauteeing the veggies ©EverydayCookingAdventures 2013

I really liked the ease of being able to use a chicken breast instead of starting from a whole chicken and making my own broth etc. However, after eating the finished product, I could taste the difference between homemade broth such as in my Dad’s Homemade Turkey Noodle Soup and this boxed broth. Yet for such a fast recipe, this still tasted pretty homemade. The chicken was tender and white, the carrots and celery were brightly colored, al dente, and made each bite taste like it had taken hours to make. I recommend this for when you want a healthy soup done fast such as on a busy weeknight. Here’s my soup: +Every Day with Rachael Ray Magazine

Rachael Ray’s Cure-a-Cold Chicken Noodle Soup ©EverydayCookingAdventures 2013

Cure-a-Cold Chicken Noodle Soup

Recipe by: Rachael Ray, 2009 www.rachaelray.com

Serves: 4

Hands-on Time: 15 minutes

Cook Time: 45 minutes

Ingredients:

1 skinless, boneless chicken breast
1 onions, 1/2 kept intact and 1/2 chopped
1 clove garlic, crushed
1 bay leaf
2 tablespoons extra virgin olive oil (EVOO)
2 medium carrots, chopped or thinly sliced
4 small ribs celery, finely chopped
1 teaspoon sugar
Salt and pepper
32 oz. (4 cups) chicken broth
1/4 pound wide egg noodles
2 scallions, thinly sliced on an angle
1/4 cup finely chopped flat leaf parsley
1/4 cup fresh dill, chopped
Grated peel of 1 lemon

Directions:

1. 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.

2. 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.

3. 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.

(12 votes, average: 3.42 out of 5)

5 Responses to Rachael Ray’s Cure-a-Cold Chicken Noodle Soup

Madetohome April 25 at 2:22 pm

Cooked with hot peppers, fish sauce, sesame oil, and lemongrass, this is not your mom s chicken soup recipe!

AdriBarr December 16 at 6:06 pm

Your soup look wonderful! You are quite right about the difference between a well tended homemade broth and a store bought version, but one does not always have homemade – so I say if you need it, buy the boxed stuff! Stay well and enjoy the holidays!

- Newlywed Cook December 21 at 4:38 pm
  
  Thanks! Yes, I definitely see the worth in making your own stock now!
  
True Agape December 13 at 3:18 pm

My hubby is coming down with a cold. Maybe I need to cook him up some of this!

- Newlywed Cook December 21 at 4:38 pm
  
  Yes, it is so homey and full of good ingredients!