Chicken Rice – Chicken Noodle Soup is 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!!
Key Takeaways:
- Versatile Comfort Food: Chicken Rice – Chicken Noodle Soup combines the best of both worlds, satisfying fans of both rice and noodles in one harmonious dish.
- Customizable Serving: Rice or noodles are added to individual bowls before serving, keeping them fresh and preventing sogginess.
- Efficient Use of Leftovers: This recipe is a great way to repurpose leftover chicken, rice, or egg noodles into a delicious meal.
- Rich and Flavorful Stock: Homemade chicken or turkey stock is key to a flavorful base, with store-bought stock being a convenient alternative.
- Simple, Fresh Ingredients: The recipe calls for boneless chicken thighs, onions, celery, carrots, and rice or noodles for a wholesome, hearty meal.
- Quick Preparation Tips: Sear and season chicken thighs for maximum flavor, and enhance the broth with Umami powder and fresh parsley.
Overview
This comforting Chicken Rice – Chicken Noodle Soup recipe is the ultimate win-win dinner, combining the best of both worlds in one hearty bowl. Whether you love the classic flavor of chicken noodle soup or prefer the wholesome texture of chicken rice soup, this recipe lets everyone enjoy their favorite without compromise. Made with rich homemade chicken stock, tender seared chicken thighs, and fresh vegetables like carrots, onions, and celery, this versatile soup is perfect for using up leftovers while delivering big flavor. The unique method of adding rice or noodles to the bowl before pouring in the hot broth keeps them from getting soggy, ensuring every spoonful is fresh and delicious. Served with a warm baguette or artisan bread, this easy chicken soup recipe is a cozy, nourishing meal that’s sure to please the whole family.
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 is 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 and 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. To learn how to make this stock from kitchen scraps, visit my blog on How to Make Stock. If you want to purchase the stock, most grocery stores carry chicken stock. Purchase stock, not broth. Stock is made from meat and vegetables. 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.
How to make Chicken Rice or Noodle Soup
Sear the chicken thighs and set aside. Once they are cool enough to handle, chop them into pieces. Chop the celery and onions, then saute them in the chicken fat left in the pan after searing them.
Add the stock, sauteed onions, 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.
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!
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FAQ:
Can I use store-bought stock instead of homemade?
Why are the rice or noodles added separately?
Can I use a different type of chicken meat?
What is Umami powder, and is it necessary?
How can I make this recipe gluten-free?
Can I prepare this soup in advance?
Chicken Rice - Chicken Noodle Soup
Equipment
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- 6 quart kettle
Ingredients
- 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
Instructions
- 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.
- Garnish with fresh parsley and serve with a fresh warm baguette or a slice of Artisan bread.
