How to Make the Rachael Ray Chicken Noodle Soup Recipe at Home

Everyone loves a hearty bowl of chicken noodle soup, and one that you’ve likely wanted to try is Rachael Ray’s version. If you’re interested in making an elevated chicken noodle soup, then you will want to try Rachael Ray’s recipe, which is home-cook friendly and doesn’t require any unique ingredients.

Below, we will walk you through how to make this soup and help list the ingredients, cooking utensils, and instructions. You can perfectly replicate her chicken noodle soup recipe and share it with your loved ones.

What is Rachael Ray’s Chicken Noodle Soup?

Rachael Ray’s Chicken Noodle Soup is an elevated chicken noodle soup recipe. When you’re sick, there’s nothing better than having a bowl of hot chicken noodle soup. This is because it has a high sodium content and other added ingredients that are both nutritious and can help you recover.

Rachel has taken this simple dish and elevated it to comfort food and has more depth of flavor. You may not enjoy this dish if you’re a fan of plain chicken noodle soup. However, we urge you to try it, as her soup is made with traditional chicken noodle soup ingredients and has a deep and rich flavor.

If you’re interested in creating this soup for yourself, then don’t worry! We will take the time to teach you all the necessary steps so that you can make this hearty dish at home.

Rachel Ray Chicken Noodle Soup Ingredient List

According to Rachael Ray, here is what you’ll need to make the soup:

Here are the ingredients:

  • 2 tablespoons olive oil
  • 2 large carrots, peeled and chopped into small pieces
  • 1 onion, diced
  • 3 cloves of garlic, minced
  • 6 cups of chicken stock
  • 1/4 cup fresh parsley, chopped
  • 2 bay leaves- Salt and pepper to taste
  • 1/2 pound of egg noodles
  • 1 1/2 cups shredded cooked chicken

Optional ingredients:

  • 1/4 cup of chopped fresh basil
  • 1/2 cup of white wine

Garnishes & Sides:

  • Parmesan cheese,
  • chopped fresh parsley

Alternatives & Substitutions

  • You can use any pasta noodle
  • You can also substitute the chicken stock with vegetable stock

Kitchen & Cookware

To make the soup, you will need the following kitchenware and cookware:

  • A large soup pot
  • Wooden spoon
  • Knife and cutting board
  • Measuring cups and spoons
  • Colander or strainer

Rachael Ray Chicken Noodle Soup Cooking Instructions

Luckily, the ingredients you need for Rachael’s soup aren’t anything you’d need to go to a specialty store for. Instead, you can easily substitute ingredients you can’t find and make the soup your own. However, we highly encourage those to get the exact ingredients, as it makes Rachels’s soup her own. So, let’s start cooking!

Step 1: Start By Prepping the Ingredients

The first thing you need to do is gather all of your vegetables and meat and start prepping them. Chopp the carrots, onion, garlic, and parsley. Mince the garlic finely. That way, you don’t get big chunks in your soup. Lastly, you’ll want to prep your chicken and cut it into big pieces.

Step 2: Heat the Oil & Sautee Ingredients

Once your ingredients are prepped, heat two tablespoons of olive oil in the pot over medium heat. You don’t want to go past medium heat. Otherwise, the olive oil will burn. Allow the oil to heat up for about a minute before adding your chopped vegetables. Sautee the vegetables until they turn soft, which should take a few minutes.

Step 3: Add Garlic & Herbs

Next, you’ll want to add the garlic to the sauteed vegetables and add a bit of salt and pepper. From there, stir everything together and let it combine for about two minutes. After that, you should add the parsley, bay leaves, and any other herbs you want to the soup.

Step 4: Add Stock

Now, you’ll want to add the stock to the pot. Bring the soup to a boil before boiling it to a simmer. Since you won’t cook the soup for long, you’ll want to keep it low to medium heat.

Step 5: Add in the Noodles

After the soup is hot, you’ll want to add in your noodles. If you’re using egg noodles, you will only have to cook the soup for five minutes. However, if you’re using a different type of noodle, you should refer to the instructions on the package. You don’t want to overcook the noodles. Otherwise, the dish will become mushy and less delightful.

Step 6: Add the Chicken

After the noodles are done cooking, you’ll want to throw in the chicken. Make sure that the chicken is chopped before adding it to the soup. It should only take a minute or two to heat up, as the chicken should already be cooked. You don’t want to overcook the chicken.

Final Touches & Serving Suggestions

Once you’re ready to serve your Rachael Ray chicken noodle soup, you may want to consider a few additional touches that can make the dish more enjoyable. For example, you can add some freshly grated parmesan cheese, as this can make the soup more savory. Alternatively, I like to use fresh parsley for a bit of color and a fresh taste.

On the side, the greens or vegetables pair well. Either a chopped side salad with lots of fresh vegetables or steamed vegetables such as spinach or broccoli. I also love adding toasted bread on the side, as you can dip it into the soup and enjoy the broth.

Rachael Ray Chicken Noodle Soup FAQs

What can you substitute in the recipe for the stock?

If you don’t want to change the original flavor of the soup, we would only recommend using vegetable stock. Mushroom stocks are okay, but they can change the taste and make the soup heavy. Beef stock is too hearty and will make the soup into a stew. So, we believe the best alternative is your traditional vegetable stock.

What pasta works best for chicken noodle soup?

This is a highly debated question, as every family likes to choose their own! I grew up eating egg noodles in my chicken noodle soup. However, you can use chopped-up spaghetti or linguine.

How long can you store Rachael Ray’s Chicken Noodle Soup?

It’s best to consume the soup within three to four days of making it. It freezes and reheats well if you want to store the food for longer. You will need to put it into an airtight container to help prevent it from spoiling. To reheat, place the soup back into a pot and heat it until it’s warm.

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