>From the Food Network website...


Quick Chick and Noodle Soup

Recipe courtesy Rachael Ray 
Show: 30 Minute Meals
Episode: Soul Soothing Formula 

Difficulty: Easy 
Prep Time: 15 minutes 
Cook Time: 15 minutes 
Yield: 2 quarts of soup, 4 big bowls

2 tablespoons (2 turns around the pan) extra-virgin olive oil 
2 medium carrots, peeled and chopped 
1 parsnip, peeled and chopped 
1 medium onion, chopped 
2 ribs celery, chopped 
2 bay leaves, fresh or dried 
Salt and pepper 
6 cups good quality chicken stock 
1 pound (the average weight of 1 package) chicken breast tenders, diced 
1/2 pound wide egg noodles 
A handful fresh parsley, chopped 
A handful 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.
~~~***Rhonda G in Missouri***~~~

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