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Rachael Ray Recipes

Ginger-Soy Carrot Soup
Ginger-Soy Carrot Soup
|Rachael Ray
Asian-seasoned carrot soup is a fantastic first course for Thanksgiving or any meal. Use leftovers for a second meal and add a fried egg on top! Read more...
Midwinter Minestrone
Midwinter Minestrone
|Rachael Ray
The beautiful colors in this hearty vegetable soup will brighten up a chilly day. Though wonderful in midwinter, this soup can be served anytime of the year. Read more...
Drop Biscuit Chicken Pot Pie
Drop Biscuit Chicken Pot Pie
|Rachael Ray
Rach shows us how to prepare poached chicken to be incorporated into a tasty chicken pot pie. Read more...
Leeky Chicken Soup
Leeky Chicken Soup
|Rachael Ray
This recipe is from the 30 Minute Meals section of Rach's groundbreaking new cookbook, Look + Cook. Watch a video of Rach cooking this recipe in real time! Read more...
Rollover Turkey Tomato Soup
|Rachael Ray
Use some leftover sauce from the Turkey Bolognese with Whole Wheat Spaghetti to make a delicious soup for the kids' lunch the next day. This is the second of three meals you can make from this rollover meal. Use the rest of the sauce to make Turkey Vegetable Chili. Read more...
Chicken Wing Broth and Noodle Soup
|Rachael Ray
You can snip the tips off wings that you use to make chicken wings (try Rach's Asian Glazed Chicken Wings!) and make this soup the next day! Read more...
Chicken Taco Soup
|Rachael Ray
For a thermos that rocks, try this soup! Read more...
Minestrone with Tomato and Fennel
|Rachael Ray
Make less-than-perfect end-of-summer tomatoes into more than delicious in this delicious soup filled with fresh fennel, garlic and vegetables. Read more...
Suffering Succotash Stoup
|Rachael Ray
Ingredients 2 tablespoons extra virgin olive oil (EVOO) 8 slices bacon, chopped 4 ears corn, kernels removed from cob or 1 box frozen corn (10 ounces), defrosted 1 red bell pepper, seeded and chopped 1 green bell pepper, seeded and chopped 1 yellow bell pepper, seeded and chopped 1 red onion, chopped 1 jalapeño pepper, seeded and chopped 2 to 3 cloves garlic, finely chopped or grated 2 cans butter beans (15 ounces each), drained 1 can diced fire-roasted tomatoes (28 ounces) 4 cups chicken stock 2 1/4 cup biscuit... Read more...
Barbecued Beef and Baked Bean Chili
|Rachael Ray
This chili is full of the flavors of the Southwest! Read more...
Grilled Ratatouille Soup with Breaded Ravioli
|Rachael Ray
Breaded raviolis are the perfect addition to this hearty veggie-filled soup! Read more...
Chili Dog Chili with Spicy Mustard Cornbread
|Rachael Ray
Your favorite chili dog turned into your favorite chili with cornbread. Serve with carrot and celery sticks alongside. Read more...