Cure A Cold Spring Chicken Soup From Rachael Ray Food

CURE-A-COLD SPRING CHICKEN SOUP (FROM RACHAEL RAY)

Steps:

• In a large saucepan, combine the chicken, halved onion, garlic, bay leaf and enough water to cover. Bring to a boil, then lower the heat and simmer gently until the chicken is cooked through, 15-20 minutes.
• While the chicken is cooking, in a soup pot or Dutch oven, heat the EVOO, 2 turns of the pan, over medium heat. Add the chopped onion, carrots and celery; add the sugar and season with salt and pepper. Cover the pot and cook until the vegetables are softened, about 8 minutes.
• Add the chicken broth and 2 cups water to the pot and bring to a boil. Shred the poached chicken into pieces and add to the soup. Stir in the egg noodles and cook until al dente, about 5 minutes. Turn off the heat and stir in the scallions, parsley, dill and lemon peel. Season with salt and pepper.

QUICK CHICK AND NOODLE SOUP

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.

CURE MY COLD! CHICKEN SOUP

Steps:

• In a 5 or 6 quart stock pot over moderate heat, melt the butter in the oil. Add the chicken and brown it lightly, stirring occasionally -- about 5 minutes.
• Add the stock, carrots, celery, onion, rice, parsley, salt and pepper. Cover, bring to a simmer over low heat, then cook until the rice is tender, about 20 minutes.

30 MINUTE CHICKEN NOODLE SOUP (FROM FOODTV, RACHAEL RAY)

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.

CURE A COLD CHICKEN SOUP

Steps:

• In a soup pot place the chicken and cover with cold water about two inches from the top of the chicken.
• Bring to a simmer-- skim the white foam off of the top-- this will take about 10 minutes.
• When the foam stops coming to the top-- add the carrots, celery, onion, garlic, poultry seasoning, salt peppercorns and ground pepper and bay leaves.
• Simmer for about 45 minutes.
• Add the remaining ingredients and simmer another 20 minutes or until potatoes are fork tender.
• Taste soup and adjust seasonings to your taste.
• Remove the chicken pieces to a platter and let cool enough to handle--take the meat off the bones and put the chicken meat back into the soup pot.
• Enjoy and your cold will go away sooner.