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"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Chicken Noodle/Rice Soup Recipe

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This recipe for Chicken Noodle/Rice Soup is from Shirley's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Olive Oil or butter or margarine (your preference) tablespoon
Salt to taste
Onion (Yellow or Sweet) diced
Carrots - 3 large carrots sliced
Celery - 3 large celery and greens sliced
Chicken breast cubed or pulled apart
Noodles or Rice (I prefer wide egg noodles or wild rice - I like both in my soup)
Chicken stock (2 -3 large cans)
Parsley flakes
Directions:
Directions:
Bake a whole chicken or use two skinless chicken breasts or if you are in a real hurry, buy a rotisserie chicken from the store. I pull the meat apart (or cube it, whichever you prefer), after cooking or buying, set aside.

Open up the 2 - 3 large cans of chicken broth and put in a large soup pot and add the meat.

Slice carrots and saute in olive oil. I like to get a little char on them for flavor but it's a preference thing. I cook them for a while until they start softening up and then add the celery, then the onion. Add a pinch of salt for flavor and a half a cup of chicken broth to deglaze and also helps add flavor to the vegetables. Add to the chicken broth and meat.

While cooking the vegetables, cook the noodles or rice or both to add to the soup. Add or use which ever and however much you like.

Last, add a teaspoon of parsley - fresh if you have it or dried in a pinch.
Number Of Servings:
Number Of Servings:
8 Servings
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
You can substitute the chicken for turkey and use rotini noodles for a change. Good use of left over turkey lurk after the holidays.

 

 

 

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