Nothing says comfort like the aroma of a delicious Chicken Noodle Soup wafting through the air. Rachel Ray’s take on this classic dish keeps the homey flavor of its predecessors but adds a subtle twist of her own.



– 2 tablespoons olive oil
– 1/2 medium yellow onion, chopped
– 2 carrots, peeled and diced
– 2 celery stalks, chopped
– 2 cloves garlic, minced
– 2 teaspoons fresh thyme leaves

Soup Base

– 2 tablespoons tomato paste
– 8 cups low-sodium chicken broth
– 2 bay leaves
– 1/4 teaspoon black pepper

Finishing Touches

– 4 ounces uncooked egg noodles
– 2 cups cooked and shredded chicken
– 2 tablespoons fresh parsley, chopped
– 1 lemon, zested and juiced


1. Heat the olive oil in a large pot over medium heat. Add the onion, carrots, celery and garlic and cook until the vegetables are softened and fragrant, about 5 minutes.

2. Add the tomato paste, stirring to coat the vegetables. Let the tomato paste cook for 1 minute until it starts to become fragrant.

3. Add the chicken broth, bay leaves, and black pepper to the pot. Increase the heat to high and bring the soup to a boil.

4. Reduce the heat to low and simmer the soup for 10 minutes.

5. Add the egg noodles and cook for another 5 minutes until the noodles are tender.

6. Add the cooked chicken, parsley and lemon zest and juice. Taste for seasoning and adjust with salt and pepper as desired. Simmer for 1 more minute. Serve warm.

Rachel Ray’s Chicken Noodle Soup is a cozy, comforting dish that packs a flavorful punch. Aromatic vegetables, fragrant herbs and tangy citrus highlight this classic soup. The added tomato paste provides a great depth of complexity, taking the soup to a whole new level. Make sure to serve with a generous sprinkle of fresh parsley and a few lemon wedges for an extra zesty burst!