Chicken Noodle Soup No Broth Ala Rachael Ray Recipes

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.

Steps:

• Heat a soup pot with the EVOO over medium-high heat. Add the carrots, celery and onions. Cook, partially covered, 3 to 4 minutes. Add the bay leaf, zucchini and some salt and pepper. Partially cover and cook 5 minutes more. Then add the garlic and leeks. Stir 1 to 2 minutes. Add the tomato paste, and stir for 1 minute. Add the grated tomatoes, chicken and stock. Bring to a low boil, adjust the salt and pepper to taste, cool and store. Reheat over medium heat.
• To serve, heat a medium pot of salted water to boil. Cook the noodles to al dente, 5 minutes or so. Drain and toss the noodles with the butter, herbs and some salt and pepper.
• Stir a little lemon zest into the soup. Place a small mound of noodles in each bowl and ladle chunky chicken and vegetable soup over top.
• Place the chicken in a large stockpot. Add the peppercorns, celery, garlic, bay leaf, carrot, lemon, onions and the herb bundle tied with string, sprinkle with salt. Cover the chicken with water and bring to a boil. Reduce the heat to low, a rolling simmer. Simmer 1 hour to 1 hour 15 minutes, then cool the chicken in the stock. Strain the stock, discarding the vegetables. Remove the chicken in large pieces from skin and bones. Cut half of the meat into bite-size chunks for the soup. Thinly slice or pull the remaining meat, and reserve for another use.

Steps:

• Heat a large heavy-bottomed soup pot with vegetable oil, 2 turns of the pan, over high heat. Once you see the oil ripple, add the sliced onion, chopped garlic and sliced peppers. Season the vegetables with salt and pepper and cook, stirring frequently, for 2 minutes. Add 1 cup shredded carrot and 6 cups chicken stock or broth. Cover with a lid and bring up to a simmer. Once simmering, add the chicken simmer 5 minutes then add noodles and simmer 5 minutes more. Remove the soup from the heat and add the cilantro, basil and the juice of 1 lime.

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.

Steps:

• Heat a soup pot over medium to medium-high heat, add olive oil, 2 turns of the pan. Add carrots, celery, onion, leeks-chop these items, then drop into the soup pot as you work, chopping as close as possible to the pot itself. (Use a bench scraper to move and scoop the vegetables form the cutting board to pot.) Add salt and pepper and partially cover the pot, reduce heat to medium and cook 10 minutes to soften, stirring every 2 minutes or so. Add garlic, stir, then add chicken and stock and heat to low boil. Simmer until ready to serve or while you prepare noodles or rice.
• Prepare either noodles or rice to package directions and cook separately from the soup. Add a drizzle of neutral oil to noodles once cooked to keep them from sticking if stored.
• Finish soup with juice of 1 small lemon, halved and squeezed cut-side up to keep seeds with lemon. Stir in dill and parsley or herbs of choice.
• Place about 1/2 cup rice or 3/4 cup noodles in a bowl and top with ladles of soup.