Chicken Noodle & Rice Soup
It is prime time soup season right now and I’ve got a homey feel-good recipe for you. Actually, I have quite a few soups I’ve been wanting to share with you, but to be honest, I’ve just really slacked at taking pictures! I promise I’ll make more time during prep to give you relatable photos of my soup making each time.
Yesterday, I whipped up a soup, no recipe, just wanted something a little nostalgic and yummy. So I made chicken noodle and rice soup! Yes I know, I mixed two carbs. But I have no regrets. One of my guilty pleasures are the rice-a-roni boxes. The mixture of rice and pasta is pure genius and it’s a fantastic mouth feel.
So I decided to bring that into soup form.
Here’s what you’ll need:
- 4oz of spaghetti noodle
- 1/2 cup of uncooked rice
- 1lb of chicken
- 2 carrots
- 2 celery stalks
- 8 cups of chicken broth
- 2 bayleaves
- 1tbsp butter
- salt & pepper to taste
I had about 4oz of dry spaghetti noodles left over that I didn’t use from a previous recipe so I grabbed them in put them in a large bowl. I filled a pot with water and turned my flame on high and covered with a lid. Don’t forget to salt your pasta water!
Sidenote: Am I the only one who just learned that covering your water while you’re waiting for it to boil helps to speed up the process?
In a separate small pot, I got my rice going. Sprinkle with salt and wait for it to start boiling. For only a 1/2cup you’ll only need to give it about 15 minutes steam time and then 10 minutes off the heat.
While waiting on the pasta water to boil, I started breaking small batches into about 1inch pieces. The bowl is just there so you don’t make a mess. By the time you’re done doing this, your pasta water should be ready! Just pour it in and you’re ready to go and if you’re lucky, you can use the remainder of the rice timer. If not, just set a separate timer somewhere in the kitchen.
Next, grab a Dutch oven or heavy bottom pot and set it over a medium flame. Drizzle in a little olive oil. Then peel and dice your carrots. I like to get them really small just like canned soup. Slice and dice your celery as well and toss them both in the pot as you go. Sprinkle with salt and pepper and simmer until soft.
Dutch ovens are an incredible kitchen accessory, and in my opinion, an essential. If you’ve been following me for a while you’ll know how much I love them! If you’re in the market for one, this Lodge Dutch oven is amazing.
Once your pasta is done, drain it in a small holed colander. Refill the pot you cooked your pasta in halfway with more water. Let it come to a boil again and carefully place in your chicken. If you don’t want to boil your chicken you can always skip this step by using a rotisserie chicken! Let that boil for 15ish minutes until it’s no longer pink.
Now that your veggies are probably soft it’s time to pour in the broth. You can use a liquid broth but I prefer to use a soup base! I’ve been addicted to these from Fody Foods! Pour that in and bring to a simmer. Add two bay leaves and 1tbsp of butter.
When your chicken is ready, you can either shred it or chop it and add it to the Dutch oven. When you’re ready to serve, add in the rice and pasta with more salt and pepper as needed.
Time to Eat!
I topped my bowl with fresh cracked pepper and green onions! It’s the perfect nostalgic flavor for lunch or dinner on a chilly day.
- 4 oz dry spaghetti noodles
- 1/2 cup uncooked rice
- 1 lb chicken
- 2 medium carrots
- 2 stalks of celery
- 8 cups chicken broth
- 2 bayleaves
- 1 tbsp butter
- salt & pepper to taste
- Bring rice to a boil for 15 minutes. When rice is done let sit off heat for 10 minutes.
- Break spaghetti noodles into 1inch pieces in large bowl. Pour into boiling water for instructed time.
- Drizzle oil in large Dutch oven. Add diced carrots and celery.
- Add salt, stir and let simmer until veggies are soft.
- Once noodles are done, refill pot with water to boil chicken. Skip this step if using rotisserie chicken.
- Once veggies are soft, pour in broth and bring to a simmer.
- Add bayleaves and butter.
- When chicken is done, shred or chop and add to soup.
- Add rice and pasta when ready to eat and stir into soup.
- Season with any additional S&P if needed. Top with green onions (optional) and enjoy!
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Until next time,
Haley | Creator of Haley’s Kitchen