Cure-A-Cold Spring Chicken Soup (From Rachael Ray) |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Cure-A-Cold Spring Chicken Soup (From Rachael Ray) 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 |
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.
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