Cure-A-Cold Spring Chicken Soup (From Rachael Ray) Recipe

Name: Cure-A-Cold Spring Chicken Soup (From Rachael Ray)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces boneless skinless chicken breasts; 2 onions (1 halved and 1 chopped); 2 garlic cloves, crushed; 1 bay leaf; 2 tablespoons extra virgin olive oil; 3 carrots (chopped or thinly sliced); 4 small celery ribs, finely chopped; 1 teaspoon sugar; salt and pepper (to taste); 32 ounces chicken broth; 1/3 lb wide egg noodles; 4 scallions, thinly sliced on an angle; 1/4 cup flat leaf parsley, finely chopped; 1/4 cup fresh dill, chopped; 1 lemon peel, grated

Servings: persons

8 ounces boneless skinless chicken breasts
2 onions (1 halved and 1 chopped)
2 garlic cloves, crushed
1 bay leaf
2 tablespoons extra virgin olive oil
3 carrots (chopped or thinly sliced)
4 small celery ribs, finely chopped
1 teaspoon sugar
salt and pepper (to taste)
32 ounces chicken broth
1/3 lb wide egg noodles
4 scallions, thinly sliced on an angle
1/4 cup flat leaf parsley, finely chopped
1/4 cup fresh dill, chopped
1 lemon peel, grated

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.

827

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 8 ounces boneless skinless chicken breasts, 2 onions (1 halved and 1 chopped), 2 garlic cloves, crushed, 1 bay leaf, and more.

Yes, Cure-A-Cold Spring Chicken Soup (From Rachael Ray) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cure-A-Cold Spring Chicken Soup (From Rachael Ray)

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