Chicken Rice Or Noodle Soup Recipes

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CHICKEN SOUP WITH RICE NOODLES



Chicken Soup with Rice Noodles image

Upgrade the average chicken noodle soup recipe with this Thai-inspired rice noodle soup featuring fresh cilantro, chopped green onion, and shredded chicken. This tasty broth made from chicken stock, water, and fish sauce is just the beginning - with hearty mushrooms, juicy carrots and a dash of lime and sugar, you'll never go back to regular chicken noodle soup again.

Provided by Thai Kitchen

Categories     Soups, Stews, and Chili,

Number Of Ingredients 11

3 oz Thin Rice Noodles
1 cup shredded cooked chicken
2 tbsps chopped fresh cilantro
2 tbsps chopped green onion
4 cups Original Chicken Stock
1 cup water
1/2 cup thinly sliced carrot
1/2 cup sliced mushrooms
2 tbsps Premium Fish Sauce
2 tbsps fresh lime juice
1 tbsp sugar

Steps:

  • BRING 8 cups water to boil in medium saucepan. Add rice noodles; cook 3 to 4 minutes or until tender. Drain. Rinse noodles under cold water to cool. Divide noodles among 6 soup bowls.
  • DIVIDE chicken, cilantro and green onion evenly among bowls.
  • BRING chicken broth, water, carrot, mushrooms, Fish Sauce, lime juice and sugar to boil in same saucepan. Ladle broth mixture over noodle mixture in each bowl. Serve immediately.

Nutrition Facts : Calories 122 Calories

SIMPLE CHICKEN SOUP WITH NOODLES OR RICE



Simple Chicken Soup with Noodles or Rice image

I keep noodles and rice separate from my soup unless I am serving the whole pot at a single meal, to avoid the noodle or rice from bloating and becoming overcooked and mushy in texture. Chicken-vegetable soup? Skip both and simply add diced tomatoes and chopped zucchini or drained cannellini/white beans and spinach to your vegetable preparation.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 16

2 tablespoons olive oil
2 carrots, peeled
2 ribs celery with leafy tops
1 large or 2 small onions, peeled
1 leek, cleaned
Salt and pepper
2 large cloves garlic, chopped, optional
4 cups cooked chicken (bite-sized pieces or pulled meat)
3 quarts chicken stock
8 ounces egg noodles, medium, wide or thin, OR 1 cup white or brown rice
Neutral oil, for drizzling
1 small lemon
Fresh herbs, such as:
1/2 cup dill and parsley, finely chopped
Chiffonade (very thinly sliced) of tarragon or basil
Combined finely chopped parsley and mint

Steps:

  • Heat a soup pot over medium to medium-high heat, add olive oil, 2 turns of the pan. Add carrots, celery, onion, leeks-chop these items, then drop into the soup pot as you work, chopping as close as possible to the pot itself. (Use a bench scraper to move and scoop the vegetables form the cutting board to pot.) Add salt and pepper and partially cover the pot, reduce heat to medium and cook 10 minutes to soften, stirring every 2 minutes or so. Add garlic, stir, then add chicken and stock and heat to low boil. Simmer until ready to serve or while you prepare noodles or rice.
  • Prepare either noodles or rice to package directions and cook separately from the soup. Add a drizzle of neutral oil to noodles once cooked to keep them from sticking if stored.
  • Finish soup with juice of 1 small lemon, halved and squeezed cut-side up to keep seeds with lemon. Stir in dill and parsley or herbs of choice.
  • Place about 1/2 cup rice or 3/4 cup noodles in a bowl and top with ladles of soup.

CHICKEN & RICE (OR NOODLE) SOUP



Chicken & Rice (Or Noodle) Soup image

I do not remember where I got this recipe but I've been making it for years. Sometimes I use rice and sometimes noodles, depending on the mood I'm in... or what I have in the pantry! :) This recipe makes the ultimate chicken broth... so rich and satisfying. Never had anything but sincere compliments on this soup... which, with a hunk of fresh bread, makes a wonderful supper. Number of servings is a guess-timate.

Provided by Impera_Magna

Categories     Chicken

Time 3h40m

Yield 12 serving(s)

Number Of Ingredients 17

2 stalks celery, cut in large pieces
1 large carrot, cut in large pieces
1 large leek, cut in large pieces
6 sprigs parsley
1 bay leaf
2 whole cloves
1 large onion, peeled
9 cups water
1 (5 -6 lb) baking hens
1 tablespoon salt
8 peppercorns
1 cup chopped celery
1 cup chopped carrot
1 cup chopped onion
1/4 cup long grain rice
10 ounces frozen peas
salt and pepper

Steps:

  • Wash chicken and remove giblets.
  • Place chicken in large soup kettle.
  • Add water, celery, carrot, leek, parsley, bay leaf, the clove-stuck onion, salt, and peppercorns.
  • Bring to a boil; reduce heat, cover, and simmer 2 to 2.5 hours, or until chicken is tender.
  • Remove chicken from the kettle.
  • Strain broth, removing other ingredients, and return broth to kettle.
  • Skin chicken, remove bones, and cut up chicken.
  • To make soup:.
  • Add diced carrots, chopped celery, chopped onions, and rice to broth in kettle; simmer for 10 minutes.
  • Add chicken, peas, salt & pepper to taste; simmer for 10 minutes or until rice is tender.
  • NOTE: When using noodles, I add them to the broth however many minutes it takes to cook them before serving.

Nutrition Facts : Calories 436.2, Fat 26.8, SaturatedFat 7.4, Cholesterol 191.1, Sodium 755, Carbohydrate 12.1, Fiber 2.5, Sugar 3.6, Protein 34.6

CHICKEN SOUP WITH RICE OR NOODLES



Chicken Soup With Rice or Noodles image

I adapted this from a WW cookbook for my parents who always get chicken with rice soup. It is best when made totally from scratch and the chicken is cooked in a crock-pot but can be made using a store roasted chicken. I have also used red leaf lettuce and spinach in place of the escarole.

Provided by greksgirl

Categories     Whole Chicken

Time 4h30m

Yield 4-6 serving(s)

Number Of Ingredients 16

1 (3 -4 lb) chicken
1 (48 ounce) can chicken broth (I use Swanson's low fat)
1 stalk celery
1 carrot
1 pinch saffron
1 pinch sage
1 pinch thyme
1 bay leaf
2 teaspoons kosher salt
2 teaspoons olive oil
1 medium onion, chopped
2 -3 carrots, coarsely grated
2 stalks celery, thinly sliced
2/3 cup short-grain rice or 2 cups Reames frozen noodles
1 head escarole, washed and coarsely chopped
salt and pepper

Steps:

  • Remove excess fat and giblets from the chicken and discard.
  • In a 5-qt. crock-pot combine the chicken broth, chicken, celery, carrot, saffron, sage, thyme, bay leaf and kosher salt.
  • Cook on high for 4-5 hours or until the chicken falls off the bone. Remove the chicken and cool; debone and cut into bite-sized pieces.
  • Strain the broth through a sieve lined with 2 paper towels, this removes the sediment and some of the fat. This can be done a day ahead and more fat can be removed from the top of the chilled broth.
  • In a large sauce pan heat the oil over medium-high heat, saute the onion, carrots and celery until the onion is transulent.
  • Add the strained broth and bring to a boil.
  • Add the rice or noodles and simmer covered for 15 minutes.
  • Stir in the chicken, cover; simmer until the rice/noodles are tender and the chicken is heated through.
  • Remove from heat and add the escarole; cover and set aside until the escarole wilts, about 2 minutes.
  • Add salt and pepper to taste.

Nutrition Facts : Calories 698.5, Fat 36.1, SaturatedFat 10, Cholesterol 155.2, Sodium 2246.8, Carbohydrate 40.2, Fiber 7.1, Sugar 5.2, Protein 50.4

CHICKEN NOODLE AND WILD RICE SOUP



Chicken Noodle and Wild Rice Soup image

Recipe from Reams Noodles but I added more veggies. This is soo good! It is similar to Panera breads creamy chicken noodle. The kids liked it too. I make some and freeze the uneaten in separate bowls so I have a quick lunch.

Provided by mollypie

Categories     Chicken

Time 35m

Yield 10-12 serving(s)

Number Of Ingredients 12

80 ounces chicken broth
12 ounces egg noodles (Pkg. frozen)
1 (6 1/4 ounce) box wild rice mix (quick cook)
1/3 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon poultry seasoning
2 cups half-and-half
2 cups cooked boneless skinless chicken breasts (diced)
1/2 cup onion (diced)
1 cup carrot (diced)
1 cup celery (diced)

Steps:

  • In large pan or dutch oven combine 9 cups chicken broth( reserve 1 cup for later), carrots, celery,and onion. Bring to a boil.
  • Add Frozen egg noodles and return to a boil.
  • Reduce heat cover and simmer for 15 minute.
  • Add rice and seasoning packet and cook for 5 minute.
  • In a small bowl stir together 1 cup of reserved broth, flour, salt, pepper,poultry seasoning till smooth.
  • Add the flour mixture slowly to the soup pot stirring constantly.
  • Bring to boiling; cook 1 minute or until thickened and bubbly.
  • Slowly add half and half to soup stirring constantly.
  • Add diced chicken.
  • Heat through.

Nutrition Facts : Calories 368.4, Fat 9.8, SaturatedFat 4.6, Cholesterol 70.4, Sodium 929.2, Carbohydrate 46.2, Fiber 3, Sugar 3, Protein 23.2

CHICKEN NOODLE SOUP



Chicken noodle soup image

Mary Cadogan's aromatic broth will warm you up on a winter's evening - it contains ginger, which is particularly good for colds.

Provided by Mary Cadogan

Categories     Lunch, Snack, Soup, Supper

Time 40m

Number Of Ingredients 10

900ml chicken or vegetable stock (or Miso soup mix)
1 boneless, skinless chicken breast (about 175g)
1 tsp chopped fresh ginger
1 garlic clove, finely chopped
50g rice or wheat noodles
2 tbsp sweetcorn, canned or frozen
2-3 mushrooms, thinly sliced
2 spring onions, shredded
2 tsp soy sauce, plus extra for serving
mint or basil leaves and a little shredded chilli (optional), to serve

Steps:

  • Pour the stock into a pan and add the chicken breast, ginger and garlic. Bring to the boil, then reduce the heat, partly cover and simmer for 20 mins, until the chicken is tender.
  • Put the chicken on a board and shred into bite-size pieces using a couple of forks. Return the chicken to the stock with the noodles, sweetcorn, mushrooms, spring onion and soy sauce. Simmer for 3-4 mins until the noodles are tender.
  • Ladle into two bowls and scatter over the remaining spring onion, mint or basil leaves and chilli, if using. Serve with extra soy sauce.

Nutrition Facts : Calories 217 calories, Fat 2 grams fat, SaturatedFat 0.4 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 1 grams sugar, Fiber 0.6 grams fiber, Protein 26 grams protein, Sodium 2.5 milligram of sodium

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