vendredi 11 juillet 2014

Rachael: Italian-Style Chicken Noodle Soup Recipe with Homemade Stock

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

  1. Heat olive oil on medium in a soup pot.
  2. Stir in veggies with garlic, salt, and pepper.
  3. Cover and sweat for 10 minutes, stirring occasionally.
  4. Add tomatoes with chicken and stock, plus the cheese rind.
  5. Bring this to a low boil.
  6. Mix in green beans and simmer another five minutes.
  7. Boil salted water for pasta and cook it al dente.
  8. Drain the pasta and toss it with olive oil.
  9. Don’t mix the noodles with soup in the pot.
  10. Portion noodles into each serving to prevent noodles overcooking.



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