- Rachael Ray's non profit organization, Yum-o! - https://www.yum-o.org -

Chicken Noodle Soup “Three Ways!”



Ingredients


#1 Traditional, Quick Chicken Noodle Soup

  • 2 tablespoons extra virgin olive oil (EVOO)
  • 5-6 ribs celery from the heart with leafy tops, chopped

  • 3-4 medium size carrots, chopped

  • 1 large onion, chopped

  • 1 bay leaf, fresh or dried

  • Salt and freshly ground black pepper

  • 2 quarts chicken stock

  • 1/2 pound extra-wide egg noodles

  • 1 pound chicken tenders or chicken cutlets, chopped

  • 1/4 cup dill, chopped

  • 2 cups popcorn or white cheddar popcorn, for garnish (optional)

  • 1 cup oyster crackers, for garnish (optional)

#2 Chicken Noodle Soup – Italian Style

  • 2 tablespoons extra virgin olive oil (EVOO)
  • 5-6 ribs celery from the heart with leafy tops, chopped

  • 3-4 medium size carrots, chopped

  • 1 large onion, chopped

  • 1 bay leaf, fresh or dried

  • Salt and freshly ground black pepper

  • 6 cups chicken stock

  • 1 can tomato sauce (8 ounces)

  • 1 can red beans (15 ounces), rinsed

  • 1 can chickpeas (15 ounces), rinsed
  • 1/2 pound whole wheat penne pasta
  • 1 pound chicken tenders or chicken cutlets, chopped
  • 2 cups parmesan pita chips, for garnish

  • Grated Parmigiano Reggiano cheese (a handful)

#3 Chicken Noodle Soup – Latin Style

  • 2 tablespoons extra virgin olive oil (EVOO)
  • 5-6 ribs celery from the heart with leafy tops, chopped

  • 3-4 medium size carrots, chopped

  • 1 large onion, chopped

  • 1 bay leaf, fresh or dried

  • Salt and freshly ground black pepper

  • 6 cups chicken stock

  • 1 can stewed tomatoes (28 ounces each)

  • 1 cup corn, frozen or freshly scraped from  the cob

  • 1 can black beans (15 ounces), rinsed
  • 1/2 pound orzo pasta

  • 1 pound chicken tenders or chicken cutlets, chopped
  • 4 scallions, thinly sliced

  • 2 cups blue or red corn tortilla chips, for garnish

  • 1 lime, cut into wedges



Directions


#1 Traditional Chicken Noodle Soup

  1. Place a large soup pot over medium-high heat and add the EVOO. Add celery, carrots, onion and bay leaf and season with salt and pepper. Cook vegetables to make tender, 8-10 minutes.
  2. Add stock and bring to a boil. Stir in egg noodles and chicken bits and simmer for 5-6 minutes. Stir in dill and turn off the heat.

  3. Ladle soup into bowls. Garnish with some popcorn or oyster crackers.

#2 Chicken Noodle Soup – Italian Style

  1. Place a large soup pot over medium-high heat and add the EVOO. Add celery, carrots, onion and bay leaf and season with salt and pepper. Cook vegetables to make tender, 8-10 minutes.
  2. Add stock, tomato sauce, beans and chickpeas, then bring soup to a boil. Stir penne into soup, cook a minute or so then stir in chicken and simmer 5-6 minutes more.
  3. Ladle soup into bowls and garnish with some parmesan pita chips and freshly grated Parmigiano Reggiano cheese.

#3 Chicken Noodle Soup – Latin Style

  1. Place a large soup pot over medium-high heat and add the EVOO. Add celery, carrots, onion and bay leaf and season with salt and pepper. Cook vegetables to make tender, 8-10 minutes.
  2. Add stock, stewed tomatoes, corn and black beans, then bring soup to a boil. Stir in orzo pasta, stir in chicken 3 minutes later and cook 5-6 minutes more.
  3. Ladle soup into bowls and garnish with sliced scallions and tortilla chips. Serve with lime wedges to add a zip.