Rachael Ray made the ultimate comfort food, Italian-Style Chicken Noodle Soup. It’s great when you are feeling under the weather. She uses homemade stock.
- Chicken
- 1 sliced Lemon
- Garlic
- Peppercorns
- Carrots
- Celery
- Onions
- Thyme
- Parsley
- Rosemary
Put all the ingredients in first. Then put chicken on top and cover it with water. Bring it to a low boil; then reduce to a simmer for one hour. Let it completely cool to flavor the stock all the way through. Strain the stock and you’re ready to get started on a soup.
Ingredients
- 2 chopped ribs Celery
- 1 chopped Onion
- 2 grated cloves Garlic
- 15 oz diced Plum Tomatoes
- 1 rind of Parmigiano-Reggiano
- 1/3 lb halved (then thirded) Green Beans
- 2 peeled, chopped Carrots
- 2 trimmed, chopped Leeks
- 1 bulb trimmed, chopped Fennel
- 2 quarts Chicken Stock
- 1 1/4 lb diced poached Chicken Breast
- 1 lb halved Pici or Bucatini
- 2 tbsp Olive Oil
- Salt & Pepper
Chicken Noodle Soup Recipe Directions
- Heat olive oil on medium in a soup pot.
- Stir in veggies with garlic, salt, and pepper.
- Cover and sweat for 10 minutes, stirring occasionally.
- Add tomatoes with chicken and stock, plus the cheese rind.
- Bring this to a low boil.
- Mix in green beans and simmer another five minutes.
- Boil salted water for pasta and cook it al dente.
- Drain the pasta and toss it with olive oil.
- Don’t mix the noodles with soup in the pot.
- Portion noodles into each serving to prevent noodles overcooking.
source chicken-noodle
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