Ingredients for 30 Minute Chicken Noodle Soup From Foodtv Rachael Ray
- 2 tablespoons extra-virgin olive oil
- 2 carrots, chopped
- Parsnip
- 1 medium onion, chopped
- 2 celery stalks, chopped
- 2 bay leaves
- 1 teaspoon salt and 1/2 teaspoon black pepper
- 6 cups chicken broth
- 1 pound boneless, skinless chicken tenderloins, diced
- 1 cup egg noodles
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh dill, chopped
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How to Make 30 Minute Chicken Noodle Soup From Foodtv Rachael Ray
- Heat 2 tablespoons of extra-virgin olive oil in a large pot over medium heat.
- Add 1 medium onion, chopped, and 2 carrots, chopped, to the pot. Sauté for 3-5 minutes until softened.
- Stir in 2 celery stalks, chopped, and cook for another 2 minutes.
- Add 2 cloves garlic, minced, and cook for 1 minute more.
- Add 2 bay leaves, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Pour in 6 cups of chicken broth and bring to a boil.
- Add 1 pound of boneless, skinless chicken tenderloins, diced. Return to a boil, then reduce heat to medium.
- Simmer the chicken for 2 minutes.
- Add 1 cup of egg noodles.
- Cook for an additional 6-8 minutes, or until the noodles are tender.
- Remove from heat. Stir in 1/4 cup chopped fresh parsley and 1/4 cup chopped fresh dill.
- Remove bay leaves before serving.
- For a thinner soup, add up to 2 cups of water as needed.
Nutrition Information (Approximate per serving)
Sodium
29 g
Sugar
39g
Fat
17g
Carbs
19g
