Rachael Ray: Emeril Lagasse Simple Chicken Noodle Soup Recipe
Emeril Lagasse joined Rachael Ray to share what he says is one recipe you must make before you die: chicken noodle soup. Emeril shared that he makes the soup at least once a week for his kids, and you can store it in the fridge for a few days. He also said you can make the recipe with or without noodles and with whatever noodles you want. The great thing about cooking the whole chicken is that you don’t have to use all of it in the soup, you can save half for another recipe too. Plus, by cooking the entire chicken, you create an amazingly flavorful and delicious stock. Here is this must-try recipe:
Rachael Ray: Emeril Lagasse Simple Chicken Noodle Soup Recipe Ingredients
- One 3- to 4-lb whole chicken
- 1 qt chicken stock or low-sodium chicken broth
- 2 qt water
- 2 medium onions, quartered, plus 1/2 C onions, diced
- 2 carrots, roughly chopped, plus 1/2 C sliced carrots
- 2 celery stalks, roughly chopped, plus 1/2 C small-diced celery
- 2 sprigs fresh thyme
- 5 or 6 parsley stems, plus 2 tbsp chopped fresh parsley leaves
- 1 bay leaf
- 2 1/4 tsp salt, plus more for seasoning
- 1/2 tsp freshly ground black pepper, plus more for seasoning
- 2 tbsp vegetable oil
- 4 ozwhole button mushrooms, quartered
- 2 tbsp unsalted butter
- 1/4 lb dried vermicelli noodles, broken into pieces
Directions continued on the next page:
Rachael Ray: Emeril Lagasse Simple Chicken Noodle Soup Recipe Directions
- Place chicken in a large stockpot or Dutch oven and cover with stock and water.
- Add quartered onion, chopped carrots, chopped celery, thyme, parsley and bay leaf.
- Season with salt and pepper.
- Bring mixture to a boil, partially cover, and reduce heat to a simmer.
- Cook for 1 hour; chicken should pull right off the bones.
- Using tongs, remove chicken from broth and set aside until cool enough to handle.
- Strain cooking liquid through a fine-meshed sieve lined with cheesecloth, discarding vegetables and saving cooking liquid.
- Pull chicken meat off bones, throwing away bones, skin and any fat.
- Shred and save meat.
- Add oil to a large stockpot over medium-high heat.
- Add mushrooms and cook until browned, 3-4 minutes.
- Add diced onions, sliced carrots and diced celery, and cook until vegetables are softened, 2-4 minutes.
- Mix in butter and saved cooked chicken.
- Add reserved cooking liquid and bring to a boil over high heat, then reduce to a simmer and cook for 30 minutes.
- Add 2 1/4 tsp salt, 1/2 tsp pepper and vermicelli to the pot and simmer until noodles re cooked through, 10-12 minutes.
- Remove from heat and mix in parsley leaves.
- Serve hot.
He said you can get creative with the soup too, adding seasonal vegetables however you like. He also said to be sure to taste as you go along to be sure it doesn’t need more seasoning. He said that’s one step that many people skip. As for serving, he said you can serve it with crusty bread or crackers. But no matter how you serve it “it’s heaven” according to Emeril Lagasse.