Chicken Rice or Noodle Soup
Cozy up with a bowl of heartwarming Chicken Rice or Noodle Soup, the ultimate comfort food for any season. This versatile recipe lets you choose between tender egg noodles or fluffy rice, while succulent shredded chicken mingles with a medley of fresh vegetables like carrots, celery, and onion in a flavorful broth seasoned with thyme and bay leaf. Made with your choice of water or rich chicken stock, this easy-to-follow yet deeply satisfying soup comes together in under an hour, making it perfect for busy weeknights or a relaxed weekend meal. Garnished with a sprinkle of fresh parsley, this soup is deliciously customizable and ideal for warming both body and soul. Whether you're craving a classic chicken noodle soup or a rice-based twist, this recipe has you covered!
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Recipe Information
Ingredients
- 1 pound Chicken breast or thighs
- 8 cups Water or chicken stock
- 1 tablespoon Olive oil
- 1 medium Onion, diced
- 2 medium Carrots, sliced
- 2 stalks Celery, sliced
- 2 cloves Garlic, minced
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 Bay leaf
- 1 teaspoon Fresh thyme
- 2 cups Cooked rice or egg noodles
- 2 tablespoons Fresh parsley, chopped (optional for garnish)
Instructions
Heat olive oil in a large pot or Dutch oven over medium heat.
Add diced onion, sliced carrots, and sliced celery to the pot. Cook until softened, about 5-7 minutes, stirring occasionally.
Add minced garlic and cook for 1 minute, stirring frequently, until fragrant.
Pour in the water or chicken stock and bring to a gentle boil.
Add the raw chicken breasts or thighs to the pot. Reduce the heat to a simmer and cook for 20-25 minutes, or until the chicken is fully cooked and tender.
Remove the chicken from the pot and shred it using two forks. Set aside.
Add salt, ground black pepper, bay leaf, and fresh thyme to the pot. Stir to combine.
If using noodles, add them to the pot and cook according to the package instructions. If using pre-cooked rice, stir it into the soup during the last 5 minutes of cooking to warm through.
Return the shredded chicken to the pot and simmer for an additional 5 minutes to blend the flavors.
Taste the broth and adjust the seasoning with more salt and pepper, if needed.
Remove the bay leaf before serving.
Ladle the soup into bowls, garnish with fresh parsley if desired, and serve hot.
Nutrition Facts
Calories |
1514 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.1 g | 41% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 2858 mg | 124% | |
| Total Carbohydrate | 140.3 g | 51% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 12.1 g | ||
| Protein | 155.1 g | 310% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 223 mg | 17% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 2161 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
