Noodle Bowls Recipe : Rachael Ray : Food Network


  • 3 quarts packaged or canned vegetable stock or chicken broth
  • 1 ½ pounds fresh linguini, available in dairy aisle
  • 1 ½ pounds chicken tenders, cut into bite size chunks or,
  • 82 cups shredded carrots, available in pouches in produce department
  • 1 (10-ounce) package
  • ½ head
  • ½ pound pea pods (
  • + 1 more ingredients
    • Chopped fresh

Heat 3 quarts of vegetable stock or chicken broth to a boil in a soup pot. In a separate pot, cook linguini according to package directions and drain. Add chicken to boiling broth. Poach chicken 5 minutes in broth. Ladle soup into 4 deep bowls, equally distributing broth and chicken. Divide vegg...

View full recipe at SpringPad


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