Traditional Chicken Noodle Soup

by Rachael Ray Show Staff 5:00 PM, September 27, 2007

Aired September 27, 2007

Serves 6 servings, with seconds
1 tablespoon extra-virgin olive oil (EVOO)
3 celery ribs, chopped
2 medium-size carrots, chopped
1 large onion, chopped
1 bay leaf, use fresh if available
Salt and freshly ground black pepper
2 quarts chicken stock
1 pound wide egg noodles
1 pound chicken tenders or chicken cutlets, cut into bite-size pieces
For garnish:
1/4 cup (about a handful) dill, chopped
1 cup popcorn
1 cup oyster crackers

Heat a large soup pot over medium-high heat with EVOO. Add celery, carrots, onions and bay leaf, and season with salt and pepper. Cook for about 2-3 minutes then add chicken stock. Bring to a boil and add the egg noodles. Cook according to the package instructions, adding the chicken pieces during the last 4-5 minutes of cooking.

Ladle a portion of noodles, chicken, vegetables and soup into a bowl. Garnish with some chopped dill and popcorn or oyster crackers on the top.