Best 3 30 Minute Chicken Noodle Soup From Foodtv Rachael Ray Recipes

When it comes to quick and easy comfort food, nothing beats a hot bowl of chicken noodle soup. This classic dish is not only delicious but also incredibly versatile, with countless variations that cater to different tastes and preferences. One popular recipe that stands out for its simplicity and speed is the 30-Minute Chicken Noodle Soup by Rachael Ray from Food Network. If you're looking for a quick and flavorful soup that can be enjoyed in less than half an hour, this recipe is definitely worth trying. Get ready to warm up with a comforting and hearty bowl of chicken noodle soup made with fresh ingredients and simple cooking techniques.

Check out the recipes below so you can choose the best recipe for yourself!

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

30 Minute Chicken Noodle Soup (From Foodtv, Rachael Ray) image

Make and share this 30 Minute Chicken Noodle Soup (From Foodtv, Rachael Ray) recipe from Food.com.

Provided by Terry Barker

Categories Chicken Breast

Time 30m

Yield 2 quarts, 4-6 serving(s)

Number Of Ingredients 12

Ingredients

2 tablespoons extra virgin olive oil (2 turns around the pan)
2 medium carrots, peeled and chopped
1 parsnip, peeled and chopped
1 medium onion, chopped
2 celery ribs, chopped
2 fresh bay leaves or 2 dried bay leaves
salt and pepper
6 cups good quality chicken stock
1 lb chicken breast tenders, diced (the average weight of 1 package)
1/2 lb wide egg noodles
1/4 cup fresh parsley, chopped
1/4 cup fresh dill, chopped

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.

QUICK CHICK AND NOODLE SOUP

Quick Chick and Noodle Soup image

Provided by Rachael Ray : Food Network

Time 30m

Yield 2 quarts of soup, 4 big bowls

Number Of Ingredients 12

Ingredients

2 tablespoons (2 turns around the pan) extra-virgin olive oil
2 medium carrots, peeled and chopped
1 parsnip, peeled and chopped
1 medium onion, chopped
2 ribs celery, chopped
2 bay leaves, fresh or dried
Salt and pepper
6 cups good quality chicken stock
1 pound (the average weight of 1 package) chicken breast tenders, diced
1/2 pound wide egg noodles
A handful fresh parsley, chopped
A handful fresh dill, chopped

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.

30-MINUTE CHICKEN NOODLE SOUP

30-Minute Chicken Noodle Soup image

This quick and easy chicken noodle soup recipe is perfect for a cold, wintry day. It is my favorite thing to eat when I'm not feeling well; it makes me feel so much better. -Lacy Waadt, Payson, Utah

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 6 servings (2-1/4 quarts).

Number Of Ingredients 11

Ingredients

4 cups water
1 can (14-1/2 ounces) chicken broth
1-1/2 cups cubed cooked chicken breast
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
3/4 cup sliced celery
3/4 cup sliced carrots
1 small onion, chopped
1-1/2 teaspoons dried parsley flakes
1 teaspoon reduced-sodium chicken bouillon granules
1/4 teaspoon pepper
3 cups uncooked egg noodles

Steps:

In a Dutch oven, combine the first 10 ingredients. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until vegetables are crisp-tender. Stir in noodles; cook 5-7 minutes longer or until noodles and vegetables are tender.

Nutrition Facts : Calories 196 calories, Fat 5g fat (1g saturated fat), Cholesterol 49mg cholesterol, Sodium 759mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 2g fiber), Protein 15g protein. Diabetic Exchanges

Tips:

Use a large pot or Dutch oven to make sure there's enough room for all the ingredients.
Don't be afraid to add more vegetables to the soup. Some good options include carrots, celery, and peas.
If you don't have any egg noodles on hand, you can use any other type of pasta, such as macaroni or penne.
If you want a thicker soup, you can add a cornstarch slurry, which is a mixture of cornstarch and water.
Serve the soup with a side of bread or crackers.

Conclusion:

This 30-minute chicken noodle soup recipe is quick, delicious, and easy to make. It's the perfect meal for a cold winter day or any time you're feeling under the weather. With its simple ingredients and straightforward instructions, this soup is sure to become a family favorite.