1. Posted by Ted Coulter on Fri, Dec 19, 2008, 6:22 am PST

Stephen Scott Gross Italian Chicken Soup Silvana Nardone From Every Day with Rachael Ray November 2006 SIX SERVINGS Prep Time: 15 min Cook Time: 2 hr Toss your favorite pasta and veggies into an anything-goes pot of hot chicken soup. See the photo how-tos » 4 split chicken breasts, skin on (about 4 pounds) 3 small onions, peeled 4 celery ribs, quartered 3 carrots, peeled and quartered 1 teaspoon salt 6 whole black peppercorns One piece of Parmesan cheese rind, about 2 inches wide (optional) A few handfuls of broken spaghetti (about 1-inch pieces), cooked until al dente Freshly grated Paremsan cheese Flat-leaf parsley, finely chopped (optional) 1. Place the chicken breasts in a soup pot and cover with cold water by 2 inches. Bring to a boil, skimming any froth, then reduce the heat to low. Add the onions, celery, carrots, salt, peppercorns and Parmesan rind, and simmer, partially covered, until the chicken is cooked through, 1 hour. Remove the chicken and set aside. Continue to simmer the soup, uncovered, for 1 hour longer, then remove the carrots and onions and set the vegetables aside. 2. Strain the broth through a sieve into a large bowl. Using the back of a wooden spoon, press the celery to release its juice (and flavor). If planning to eat the soup right away, skim the surface and discard any fat. If not, cool the soup completely and chill, covered, in the refrigerator. Before reheating, skim the fat. Serve the chicken soup with torn pieces of the chicken and the carrots, onions, spaghetti, Parmesan and parsley.

Report Abuse

2. Posted by laurlichtey on Sat, Dec 27, 2008, 3:11 am PST

Now THIS should have been in the top 10 foods of 2008! Tasty, quick and relatively low in fat and sodium.

Report Abuse

3. Posted by ann85@sbcglobal.net on Sat, Dec 27, 2008, 8:44 am PST

sopa al minute----have not tried this, but plan to. maybell

Report Abuse

4. Posted by thechatterbox3000 on Sun, Dec 28, 2008, 8:18 am PST

this takes like 20 minutes to make - yeah, quick, but dont call it "minute" cream of chicken.

Report Abuse

5. Posted by maxdavidmoorman on Sun, Dec 28, 2008, 8:30 am PST

seriously. 1 minute? i checked out the ingredients list and put this under the 20-25 minute category

Report Abuse

6. Posted by Fidget on Sun, Dec 28, 2008, 8:42 am PST

in reference to comment 4 by chatterbox. Have you ever made traditional chicken soup? Takes WAAAAAY longer. And where I'm from, we don't take the term "minute" so literally. It's used in referemce to things that are quicker then usual. But then again... we also say we haven't seen somethin in a hot minute. Which means a reaaaallllly long time. This recipe is awesome. The only part that is close to hard is getting the ingredients together (which would take effort for most recipes) and the longest part is boiling the noodles. Something you can do while you put the dinner table together, or throw a load in the wash. My favorite part is the cream added. Want to make the recipe even quicker? use left over already cooked noodles! This is a great Friday night meal for people who like to use left overs. One meal could be the Chicken however you made it, another meal could be spagetti (with extra noodles boiled knowing you want them for this) and the night before you make this, make tacos! (with extra oninons and tomatoes cut!) I'm gonna do this one with bow ties some time! Also. If you wanna fancy it up, kick the spices in it up a notch, then serve with a scoop of creme fraiche (might have spelled that wrong) or sour cream. I think it would even work with a can of rotel instead of a small amount of cut tomatoes. I'm definitely putting this one in my recipe box!

Report Abuse

7. Posted by kelland8 on Sun, Dec 28, 2008, 8:43 am PST

actually you want the noodles "almost" cooked, as fully cooked makes them soggy. almost cooked cooks as the noodles sit in the hot broth. plus this doesnt take as little time as it says..

Report Abuse

8. Posted by Fidget on Sun, Dec 28, 2008, 8:44 am PST

*groan* seriously people! It even explains why it's called Minute Soup. It NEVER says it only takes a minute to make. Jeezum.

Report Abuse

9. Posted by Brian Y. on Sun, Dec 28, 2008, 8:46 am PST

btw ted coulter anyone who references Rachel Ray for a recipe is not to be taken seriously.

Report Abuse

10. Posted by Gary A on Sun, Dec 28, 2008, 8:48 am PST

It doesn't say "one" minute. Has the world really become that stupid? And whats up with #1? Jealous 'cause he doesn't have a blog?

Report Abuse

11. Posted by ismann@sbcglobal.net on Sun, Dec 28, 2008, 9:07 am PST

I lived a long time in Peru and never heard of this soup!!!!

Report Abuse

12. Posted by Pamela L. on Sun, Dec 28, 2008, 9:25 am PST

Seriously...Rachel Ray? And what really only takes one minute to cook that doesn't come from your microwave? This is a really great recipe. It took maybe 15 minutes, tops. Plus I've used it as a starting point for about 3 other creamy soups, using different leftovers for a slightly different take. Yum!

Report Abuse

13. Posted by bbb on Sun, Dec 28, 2008, 9:27 am PST

She lost me after the 3rd ingrediant . . . . if I have all those things I mostly likely already have a meal planned. This is not the left over saver it is being billed as.

Report Abuse

14. Posted by laureljaneg on Sun, Dec 28, 2008, 9:37 am PST

if ya want it in one minute then buy canned soup which will not be as good and luke warm at only *1 minute*

Report Abuse

15. Posted by WarKitten on Sun, Dec 28, 2008, 9:44 am PST

Puh-leeeze! If you don't have the first three ingredients on hand, you must NEVER COOK! Everything used in this recipe would be in the well-stocked cook's kitchen at prettty much all times except maybe the tomatoes.

Report Abuse

16. Posted by Christie on Sun, Dec 28, 2008, 10:16 am PST

Try whole wheat spaghetti. Tastes delicious.

Report Abuse

17. Posted by "Auntie Mame" on Sun, Dec 28, 2008, 10:35 am PST

Basic cream sauce-- for anything is a couple tablespoons of butter melted in a sauce pan over low heat , a tablespoon and a half of flour added to the melted butter over low heat, milk drizzled in while stirring so it does get lumpy and simmering for five minutes or so. Add salt, nutmeg, white pepper to taste -- substitute some soup stock for the milk or a chicken bullion cube for the salt. Add in whatever, chicken, mushrooms and broccoli, diced onion, cooked carrots and peas and cooked potatoes. If you bake some pie crust tops on a cookie sheet -- about 15 minutes and leave the soup thick it will be a kind of chicken pot pie. or make it thinner with water or milk or creamier with cream -- I would prefer a shaped pasta to spaghetti but you work with what you have in the house at a given moment.

Report Abuse

18. Posted by Latin~Angel on Sun, Dec 28, 2008, 11:54 am PST

For all of you who just comment to put down, please dont waste the space intended for those of us who want to learn or acquire the good things. One-minute is just a figure of speech, meaning takes a short time duh!!!! but thanks for posting this good sounding soup which I intend to make sometime soon. God bless and thank you for posting...

Report Abuse

19. Posted by grandmere on Sun, Dec 28, 2008, 12:05 pm PST

I am definitely going to add this to my "comfort food" repertoire!

Report Abuse

20. Posted by mufina on Sun, Dec 28, 2008, 4:31 pm PST

I wonder how many calories each serving contains? Evaporated milk is pretty rich.

Report Abuse

21. Posted by westcoastamerican2007 on Sun, Dec 28, 2008, 5:27 pm PST

So nuke some raamen noodles after adding precooked chicken. That'll work in a couple of minutes - 3~5 minutes depending upon how fast you chop the chicken.

Report Abuse

22. Posted by jbish422 on Sun, Dec 28, 2008, 5:35 pm PST

why is there always ignorant people who feel if they post some smart a** coment'they look brilliant?? thanks for the recipe..am gonna give it a try...I hope you negative people someday will be happy with your life...

Report Abuse

23. Posted by mary.withey on Sun, Dec 28, 2008, 7:20 pm PST

I'm definitly going to try this recipe...sounds like something my 2 and 3 yr old kids would even enjoy. I will return and post my after thoughts once I make it.

Report Abuse

24. Posted by faundulay on Sun, Dec 28, 2008, 11:21 pm PST

ohreallyhowinteresting.

Report Abuse

25. Posted by jasz67 on Sun, Dec 28, 2008, 12:31 pm PST

i just made it and I'm crap in the kitchen. It was good. I used bowtie pasta and canned roasted tomatoes in garlic. I could use a spicier version of this. Thanks for helping the bachelors of the world.

Report Abuse

26. Posted by John on Mon, Dec 29, 2008, 3:29 am PST

Great....if you don't want to mess with long pasta, break the pasta into 1" long pieces. Stays on the spoon....Oh, for those of you with a stopwatch this may take longer than the allotted 60 seconds, but most good things usually do!!!

Report Abuse

27. Posted by pat_h21 on Sun, Dec 28, 2008, 12:33 pm PST

I like fast and easy. Soup like this sounds great!!!

Report Abuse

28. Posted by Kristi N on Mon, Dec 29, 2008, 3:29 am PST

I can't believe how upset everyone's getting over the "minute" thing. This is a good recipe; it's faster than homemade chicken soup from scratch, and it gets rid of pesky leftovers. Leave out the evaporated milk and you've still got a nice recipe.

Report Abuse

29. Posted by sue f on Mon, Dec 29, 2008, 4:27 am PST

im always creating my own recipes, and soup is on the top of the list. not much for cream soups, but i do make a mean chili and vegie/beef soup. actually u can use all canned meats for a soup, just cut them in very small piece, add vegies, a flovored broth, such as chicken, beef or pork, noodles or rice, cheese, bacon bits, whatever u happen to have in ur cupboard or fridge. add some flavored powders or salts, such as onion,garlic and pepper, salt. let simmer for 30-60 mins, and voila instant delicious soup.

Report Abuse

30. Posted by babyjane3366 on Mon, Dec 29, 2008, 7:26 am PST

disfkj etc...I've reported you as abusive to the site. We're talking about SOUP, not your advertisement for an obscene internet site. Go away!

Report Abuse