Chicken Ricenoodle 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

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 RICE/NOODLE SOUP



Chicken Rice/Noodle Soup image

I've been trying to perfect my chicken soup for a while now and my husband tells me I finally found the winner. My toddler enjoyed it as well. Spices are mostly to taste I used left over chicken from the night before.

Provided by JenniferElizabeth

Categories     Clear Soup

Time 5h30m

Yield 10-12 serving(s)

Number Of Ingredients 9

6 celery hearts
32 ounces baby carrots
1 whole chicken
1 large onion
16 ounces long grain rice (or package of egg noodles)
1 tablespoon garlic powder
2 tablespoons onion salt
1 teaspoon poultry seasoning
black pepper

Steps:

  • place chicken in pot and fill with water until chicken is covered.
  • add onion and seasonings and boil for 20 minutes.
  • reduce heat to simmer and add celery and carrots and cover.
  • cook on low for 4-5 hours.
  • in final hour add rice or noodles.

Nutrition Facts : Calories 498.8, Fat 21.7, SaturatedFat 6.2, Cholesterol 97.5, Sodium 183.8, Carbohydrate 46.7, Fiber 2.9, Sugar 5.7, Protein 27.2

HOMEMADE CHICKEN NOODLE SOUP



Homemade Chicken Noodle Soup image

Sauteed chicken and garlic imparts richness to this homemade soup. Feel free to add additional vegetables and herbs to suit your taste! I like to serve this with a green salad and warm rolls.

Provided by lilacwine808

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 45m

Yield 4

Number Of Ingredients 8

4 chicken breast tenderloins, cut into bite-size pieces
salt and ground black pepper to taste
2 tablespoons extra-virgin olive oil, divided
2 stalks celery, finely chopped
2 small carrots, finely chopped
3 cloves garlic, finely chopped
2 (14 ounce) cans chicken broth
2 cups medium egg noodles

Steps:

  • Season chicken with salt and pepper.
  • Heat 1 tablespoon oil in a large saucepan over medium heat. Cook chicken in the hot oil until browned on each side and no longer pink in the centers, about 10 minutes total. Transfer to a plate.
  • Add remaining oil to the saucepan and saute celery, carrots, and garlic over medium heat until soft, 5 to 7 minutes. Season with pepper.
  • Pour chicken broth into the cooked vegetables and deglaze by scraping up the bits of chicken and vegetables from the bottom of the hot pan. Bring to a boil. Add egg noodles, reduce heat medium-low, and simmer until noodles are tender yet firm to the bite, 6 to 8 minutes. Season with salt and pepper if necessary.
  • Ladle soup into bowls and lay chicken on top.

Nutrition Facts : Calories 225.8 calories, Carbohydrate 18.3 g, Cholesterol 52.1 mg, Fat 9.5 g, Fiber 1.7 g, Protein 15.6 g, SaturatedFat 1.6 g, Sodium 1041.9 mg, Sugar 2.9 g

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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