Rachael Ray: Ayesha Curry Mom’s Leftover Chicken Soup Recipe

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Rachael Ray: Ayesha Curry’s Mom’s Leftover Chicken Soup

As if it wasn’t enough just to have Ayesha Curry on The Rachael Ray Show on the date of publication for her very first cookbook, Rachael set up a special surprise for Ayesha. As she prepared her incredible Upright Roasted Chicken, a woman walked out with the already-done chicken to show viewers. It took her a minute, but Ayesha quickly realized that woman was her own mom! She was literally brought to tears because she had no idea her mother would even be there! Thankfully, all tears were wiped away and replaced with smiles, as they worked together to share the recipe for Ayesha Curry’s Mom’s Leftover Chicken Soup.

You can make your version of the comfort food at home! Just click next page to get the recipe.

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Rachael Ray: Ayesha Curry Mom’s Leftover Chicken Soup Recipe Ingredients

Rachael Ray: Ayesha Curry Mom's Leftover Chicken Soup Recipe

Rachael Ray was joined by Ayesha Curry and her mom, who were thrilled to share their family recipe for Leftover Chicken Soup! (arndog / Flickr)

For the Soup:

  • 1 1/2 to 2 C peeled, diced butternut squash
  • 1/2 yellow onion – diced
  • 1 oregano sprig
  • a few handfuls shredded cooked chicken or turkey
  • 4 C chicken or vegetable broth
  • 1/2 C dry white wine
  • 1 large leek
  • 2 large celery stalks – diced
  • 2 thyme sprigs
  • 2 bay laves
  • kosher salt and freshly ground black pepper
  • 4 C water

For the Fried Dumplings:

  • 1 tsp baking powder
  • 4 tbsp unsalted butter – cold, cubed
  • 1 C canola oil – for frying
  • 2 C all-purpose flour
  • 1/2 tsp kosher salt
  • 1/4 C cold water

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Ayesha Curry: Rachael Ray Mom’s Leftover Chicken Soup Recipe Directions

  1. To clean the leek, chop off the dark green end and put it into the compost pile
  2. Cut the leek in half lengthwise, almost to the root, then wash under running water, fanning the layers open to remove any dirt
  3. Shake the leek to remove excess water, then slice crosswise
  4. Combine the celery, leeks, butternut squash, oregano, onion, thyme, and bay leaves in a large stockpot
  5. Add the chicken, then season with salt and pepper
  6. Pour in the broth, wine, and water, then bring to a boil
  7. Lower to a simmer and cook, stirring occasionally, until the squash is tender, approximately 15-20 minutes
  8. Remove the herb sprigs and bay leaves
  9. Taste and season with more salt and pepper if needed

If Adding Dumplings:

  1. For boiled dumplings, when the soup is simmering, mix 1 C all-purpose flour with 1/3 C water to make a dough
  2. Roll the dough into small balls using your hands, then drop into the soup during the last 5 minutes
  3. For fried dumplings, in a large bowl, whisk together the baking powder, flour, and salt
  4. Add cold butter and use your fingers or a fork to cut the butter into the flour to make a crumbly mixture
  5. Stir in the water and mix using your hands until the dough comes together
  6. If the dough is too dry, add another 2-3 tsp water and keep mixing
  7. Pinch off pieces of dough that are about the size of golf balls, then flatten them
  8. In a large, cast-iron skillet, heat the oil
  9. Line a plate with paper towels
  10. In batches, fry the dumplings until golden brown, approximately 2 minutes per side
  11. Drain on the paper towel-lined plate

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