Chicken Rice – Chicken Noodle Soup.
Comfort in a bowl. I love chicken soup with noodles, and Farmer Fred loves Chicken Soup with rice. With this recipe, we can have both in the same meal. How is that for dinner harmony? A perfect compromise is when both parties get exactly what each wants, and neither party has to give up anything. Win-Win!! Here is the winning formula.
What Is This Winning Formula?
Chicken Rice vs. Chicken Noodle soup – both start with the same ingredients. It isn’t until the end that the key ingredient of rice vs. noodles is added. For these two soups, the rice or noodles are added to the bowl first, and then the soup added on top. This soup is a great way to use up leftovers. Leftover chicken, leftover white Chinese rice, leftover egg noodles. I love that the rice and egg noodles don’t sit in the hot broth, soaking up extra moisture, making them soggy and mushy.
What Ingredients Do I Need To Make This Chicken Rice – Chicken Noodle Soup?
Start with good rich homemade chicken or turkey stock. Learn how to make this stock from kitchen scraps, pop over to my blog on How to Make Stock by Clicking Here. If you want to purchase the stock, most grocery stores carry chicken stock. Purchase stock, not broth. Stock is made from meat and vegetable. The broth is made from meat and no vegetables.
Use boneless skinless Chicken Thighs for the meat in the soup. I season and then sear them to seal in the moisture. Then I cut them into pieces and add them to the soup during the last 5 minutes of simmering. They are moist, tender, and flavorful. No tough, stringy, rubber chicken in this soup.
Lastly, you will need onions, celery, carrots, and rice or noodles.
Here Is How It’s Made:
Sear the chicken thighs and set aside. Once they are cool enough to handle chop into pieces. Chop the celery and onions, then saute them in the chicken fat left in the pan after searing the chicken. Add the stock, sauteed onions and celery, and carrots to a 6-quart kettle. Simmer for 30 minutes or until the vegetables are tender. Add the chicken pieces and adjust the salt to taste. Add the Umami powder( flavor enhancer made from shiitake mushrooms), and simmer for 5 more minutes. Click here to go to: Shop My Pantry for the Umami Powder.
Put 1/2 cup of the rice or noodles into the serving bowl and heat in the microwave until just warm. Ladle the soup over the rice or noodles garnish with the fresh parsley. Serve the Chicken Rice – Chicken Noodle Soup with a warm, fresh baguette or piece of artisan bread. MMMM Good!
Pop on over to my social media sites where you’ll find exclusive Doctor Jo’s pictures of what’s new in my gardens. Also, what new recipes I’m creating in my kitchen. I love your comments. So let me know what you think in the Leave a Reply section at the end of this blog. Please leave your first name at the end of your comment so I can reply to you by name.
- This page contains Amazon affiliate links. If you click a link, I may earn a small commission from qualifying purchases at no extra cost to you
- 6 quart kettle
- 4 boneless skinless chicken thighs season with salt, pepper, garlic powder
- 2 quarts Chicken Stock homemade is best. Use low sodium if purchased.
- 1 cup onions fine diced
- 1 cup carrots chopped 1/4 to 1/2 inch pieces depending on preference.
- 2 stalks celery diced -1/4 to 1/2 inch pieces depending on preference.
- 1 tbsp Umami Powder optional flavor enhancer (very good)
- 2 cups cooked rice white or brown
- 2 cups egg noodles pre-cooked
- Salt to taste
- 1 tbsp parsley fresh coarsely chopped
- To adjust the portions, click on the number of serving, and a slider will pop up. Adjusting the slider up or down will automatically calculate the amount needed for each ingredient.
- Sear the seasoned chicken thighs for about 1 to 2 minutes on each side in a frying pan. Remove from the pan and let cool. Once cooled cut into ¼ - ½-inch pieces depending on preference.
- Saute the onions and celery in the chicken fat left in the frying pan. Saute until the onions are translucent.
- Add the Chicken Stock, onions, celery, and carrots to a 6-quart kettle and simmer for 30 minutes or until the vegetables are soft.
- Add the chicken pieces and the Umami powders, and adjust the salt to taste. Bring to a simmer and simmer for 10 more minutes.
- Put ½ cup of either warm rice or noodles in each serving bowl and add 1 cup of the soup.