Rachael Ray’s Cure-a-Cold Chicken Noodle Soup

Warm, soothing, and packed with immunity-boosting aromatics, this comforting Chicken Noodle Soup is the ultimate remedy for sniffles and chilly evenings. Loaded with tender chicken, fresh herbs, and thick egg noodles, it perfectly aligns with dietitian advice on the best foods for a cold by delivering essential hydration and nutrients in every single spoonful.

Origin Rachael Ray’s Cure-a-Cold Chicken Noodle Soup

The concept of using chicken broth as a healing elixir dates back centuries, earning the affectionate nickname “Jewish penicillin” for its restorative properties. Rachael Ray’s modern take on this classic honors the traditional history of chicken soup while speeding up the process using smart kitchen shortcuts—like rotisserie chicken and high-quality boxed stock—to get a deeply flavorful, slow-simmered taste on the table in a fraction of the time.

Why I Love This Recipe

I love that this soup requires minimal effort but tastes like it has been bubbling on the stove all day long, making it a true lifesaver when you’re feeling under the weather. The addition of fresh dill and a bright squeeze of lemon at the very end elevates the rich broth, offering the exact kind of restorative, deeply savory comfort recommended in holistic guides to natural cold remedies.

Also Read : Cabbage Boil

Rachael Ray’s Cure-a-Cold Chicken Noodle Soup

Recipe by RecipesVillaCourse: SoupCuisine: AmericanDifficulty: Easy

Servings

5

servings

Prep time

15

minutes

Cooking time

35

minutes

Calories

280

kcal

Ingredients

• 1 skinless, boneless chicken breast

• 1 onion (1/2 kept intact, 1/2 chopped)

• 1 clove garlic, crushed

• 1 bay leaf

• 2 tablespoons extra virgin olive oil (EVOO)

• 2 medium carrots, chopped or thinly sliced

• 4 small ribs celery, finely chopped

• 1 teaspoon sugar

• Salt and pepper, to taste

• 32 oz. (4 cups) chicken broth

• 1/4 pound wide egg noodles

• 2 scallions, thinly sliced on an angle

• 1/4 cup flat leaf parsley, finely chopped

• 1/4 cup fresh dill, chopped

• Grated peel of 1 lemon

Directions

• Poach the Chicken: In a large saucepan, combine chicken, halved onion, garlic, bay leaf, and water to cover. Bring to a boil, then simmer gently until cooked through, 15-20 minutes.
• Sauté Vegetables: In a soup pot, heat EVOO over medium heat. Add chopped onion, carrots, and celery. Stir in the sugar, salt, and pepper. Cover and cook until vegetables are softened, about 8 minutes.
• Simmer Soup: Add chicken broth and 2 cups water to the pot and bring to a boil. Shred the poached chicken and add to the soup.
• Finish: Stir in the egg noodles and cook until al dente, about 5 minutes. Turn off the heat and stir in the scallions, parsley, dill, and lemon peel. Season with salt and pepper to taste.

Notes

• Customizing the Broth: While this recipe is designed for speed using boxed chicken broth, you can elevate the flavor by substituting homemade stock if you have it available.
• Lemon Brightness: The grated lemon peel is the secret to this recipe’s “cure-a-cold” reputation, adding a necessary brightness that cuts through the savory broth. Do not skip it!
• Storage: This soup stores well in the refrigerator for up to 3 days. If the noodles absorb too much broth, simply add a splash of water or extra chicken broth when reheating.