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Suped-Up Traditional Chicken Noodle Soup (Rachael Ray) Recipe

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Suped-Up Traditional Chicken Noodle Soup (Rachael Ray)
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Ingredients
24
Count
Nutrition
1538
Calories
Total time
110
Minutes
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Ingredients:

Directions:

  1. Cook's Note: If you like a slightly spicy soup use parsnips, for a sweeter soup use fennel.
  2. For the poached chicken breasts:
  3. Place the chicken, leek, onion, celery, carrot, lemon, parsley, dill, thyme, and bay leaf in a large pot and fill with water until the pot is 2 to 3-inches full from the top, about 3 to 4 quarts water. Cover and bring to a boil, then uncover and reduce heat to simmer. Cook uncovered 1 hour. Remove the chicken to large plate or bowl. Strain the cooking liquids and reserve for soup stock. Pull the skin and carcass away and chop the meat or shred with forks.
  4. For the soup:
  5. Heat 2 tablespoons extra-virgin olive oil in soup pot or large Dutch oven over medium-high heat and add leeks, onions, celery, parsnip or fennel, carrots, salt and pepper. Stir frequently for 10 minutes to soften vegetables without browning them then add stock and 1/3 of the chicken meat to pot. Cool and store soup for a make-ahead meal and reheat over medium high flame or, to serve immediately reduce heat to simmer and cook the egg noodles in another pot.
  6. Boil water in a large pot, salt the boiling water and cook the pasta to al dente or with a good-bite left to it. Drain the pasta and toss with butter or a drizzle of oil, stir to combine and coat the noodles evenly.
  7. Cook's Note: Cook the egg noodles separately even if you plan to serve soup right away. Add the noodles hot from cooking them to individual bowls and cover with soup. Cook, cool and store, reheat the noodles in a microwave, covered, or combine with portions of the soup on the stovetop. If you combine the noodles with soup or cook them in soup they will bloat and the leftovers will not be as good as the original soup.
  8. Pour the soup over the noodles in soup bowls and top with fresh dill, parsley, or reserved fennel fronds, if using.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1537.81 Kcal (6439 kJ)
Calories from fat 627.74 Kcal
% Daily Value*
Total Fat 69.75g 107%
Cholesterol 374.44mg 125%
Sodium 2777.57mg 116%
Potassium 2110.67mg 45%
Total Carbs 129.31g 43%
Sugars 22.33g 89%
Dietary Fiber 9.23g 37%
Protein 102.12g 204%
Vitamin C 17.5mg 29%
Vitamin A 0.6mg 20%
Iron 7.1mg 39%
Calcium 182.9mg 18%
Amount Per 100 g
Calories 120.92 Kcal (506 kJ)
Calories from fat 49.36 Kcal
% Daily Value*
Total Fat 5.48g 107%
Cholesterol 29.44mg 125%
Sodium 218.41mg 116%
Potassium 165.97mg 45%
Total Carbs 10.17g 43%
Sugars 1.76g 89%
Dietary Fiber 0.73g 37%
Protein 8.03g 204%
Vitamin C 1.4mg 29%
Iron 0.6mg 39%
Calcium 14.4mg 18%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 35.8
    Points
  • 41
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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