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Spanish-Style Chicken Noodle Soup

Serves 6 servings, with seconds

Originally aired

INGREDIENTS
  • 1 tablespoon extra-virgin olive oil (EVOO)
  • 3 celery ribs, chopped
  • 2 medium-size carrots, chopped
  • 1 large onion, chopped
  • 1 to 2 tablespoons (about a palmful) chili powder
  • 1 bay leaf, use fresh if available
  • Salt and freshly ground black pepper
  • 1 1/2 quarts (6 cups) chicken stock
  • 1/2 pound orzo pasta
  • 1 pound chicken tenders or chicken cutlets, cut into bite-size pieces
  • 2 28-ounce cans stewed tomatoes
  • 1 cup corn, frozen or fresh
  • 1 15-ounce can black beans, rinsed
  • For garnish:
  • 1 bunch scallions, thinly sliced
  • A couple of handfuls of blue or red corn tortilla chips
  • 1 lime, cut into wedges
PREPARATION

Heat EVOO in a large soup pot over medium-high heat. Add celery, carrots, onions, chili powder and bay leaf, and season with salt and pepper. Cook for about 2-3 minutes and add chicken stock. Bring to a boil, add the orzo pasta and cook according to the package instructions adding the chicken pieces during the last 4-5 minutes of cooking along with the tomatoes, corn and beans to heat through.

Ladle a portion of soup in a bowl and garnish with sliced scallions and tortilla chips. Serve with lime wedges to add a zip.

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