Oodles of Noodles Chicken Soup

TOTAL TIME: 1 hr 10 min
Prep: 10 min
Inactive Prep: --
Cook: 1 hr
 
YIELD: 4 servings
LEVEL: Easy

ingredients

STOCK:
SOUP:
  • Salt and freshly ground pepper
  • Freshly grated nutmeg
  • 8 ounces egg tagliatelle or vermicelli
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Directions

For the stock: Place the chicken in a pot and add the garlic, bay leaves, carrots, parsley, rosemary, thyme, peppercorns, lemon and onion. Cover with 12 cups water and bring to a boil. Reduce the heat and simmer at a low rolling boil for 40 minutes. Remove the chicken and let cool. Strain the stock, then return it to the pot and simmer until reduced to about 8 cups. Discard the skin and bones of the chicken and shred or dice the meat.

For the soup: Heat the EVOO in a soup pot over medium-high heat. Add the carrots and cook for a few minutes, then add the leeks and cook until softened, a few more minutes. Add the escarole and cook until wilted. Season with salt, pepper and a little nutmeg. Add the chicken and stock, and heat through.

Bring a large pot of water to a boil for the pasta, and season with salt. Add the pasta and cook until al dente.

Divide the pasta among 4 bowls, nesting a bundle of noodles in each dish. Ladle the soup over the pasta and serve.

Cook's Note: The soup (without the pasta) can be made ahead of time, cooled and then stored in the refrigerator.

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2

Newest Ratings and Reviews

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  • on September 13, 2014

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    I thought this came out pretty good. I made a few changes based on my personal preferences and what I had on hand, and did not experience the bitterness the other 2 reviewers. I'm not sure if it had to do with the changes or not. I used a whole chicken instead of just breasts and upped the amounts of veggies. I added a few ribs of celery, left out the parsley and used sage (the rosemary, sage and thyme made up a "poultry seasoning" herb packet at the store). I used more water to account for the whole chicken (about 15 cups). When putting the soup together, I again used celery, carrots, onions (left out the leeks) and a couple seeded diced jalapenos I had sitting around. Also, I used chopped, de-stemmed kale instead of escarole.

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  • on February 11, 2013

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    Wow, I can't believe it! Usually her recipes are pretty solid but I agree with the previous reviewer: Bitter! I thought that maybe the other person used Endive instead of Escarole by mistake cuz that is a bitter green (and I've made that mistake before...but no, she is correct. Not sure what happened...but it is not edible. That's an hour and a half I'll never get back! Now what's for dinner? :-(

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  • on April 22, 2012

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    First of all I love Rachel Ray and watch her faithfully. I have made many, many of her delicious recipes. This recipe was fun and easy to make, looked beautiful but was so bitter tasting we could not eat it and dumped out the whole pot of soup. It smelled so wonderful cooking and we were extremely disappointed that we could not enjoy it for our Sunday dinner. I could not pinpoint where the bitterness was coming from. I tried draining the broth so I could use some of Rachels chicken stock but the other ingredients had that bitter taste infused also. I would not recommend this recipe. :-(

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