Easy Homemade Chicken and Rice Soup Recipe |Easy Chicken Noodle Soup w/ Rice Recipe
Easy Homemade Chicken and Rice Soup Recipe1
This soup is simple yet satisfying as it warms you from the inside out. Comforting and nourishing, this classic recipe is made all in one pot and is sooo much better than anything you can buy!
2 carrot stick to celery stalk
1/2 cup of rice
1 tablespoon complete seasoning
3 garlic cloves 1/4 cup
1/4 teaspoon salt
1/4 teaspoon pepper add more if needed
1 tablespoon chicken bouillon
1 tablespoon better than bouillon
1 tablespoon dill
1/2 tablespoon thyme
3 tablespoons fresh parsley
1 teaspoon time to tablespoon butter
6 and 1/2 cups chicken broth
1 tablespoon better than bouillon
Easy Chicken Noodle Soup Recipe, Homemade chicken noodle soup, southern chicken chicken noodle soup, creamy chicken noodle soup, chicken noodle soup crockpot, chicken noodle soup stovetop, chicken noodle soup with rotisserie chicken
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This Soup Will CURE All Winter Sniffles | Chicken Noodle Soup Recipe
#chickennoodlessoup #soupseason #chickenrecipe #souprecipe
This chicken noodle soup recipe will warm you from the inside out! its perfect to make for this sweater weather! enjoy!
Creamy Instant Pot Chicken Noodle Soup | The Recipe Rebel
PRINTABLE RECIPE & NUTRITION INFO:
Ingredients
▢1 tablespoon canola oil
▢3 large carrots peeled and sliced (not too thin)
▢2 ribs celery sliced
▢1 medium onion (finely diced)
▢1 boneless skinless chicken breast (cut into ½ pieces) about 300 grams
▢1 teaspoon parsley
▢1 teaspoon salt
▢1 teaspoon minced garlic
▢½ teaspoon thyme
▢⅛ teaspoon black pepper
▢4 cups low sodium chicken broth
▢1 cup short pasta (such as Ditalini or Orzo) about 130 grams
▢½ cup cream (I use heavy cream but any will do)
▢2 tablespoons corn starch
▢1 cup chopped spinach
Instructions
Turn the Instant Pot to saute and add the oil. Wait until the Instant Pot reads hot and then add the carrots, celery and onion. Cook and stir for 3-4 minutes until onion has softened.
Add the cubed chicken. Cook and stir for 3-4 minutes just until white on the outside.
Stir in the parsley, salt, garlic, thyme and pepper. Cook and stir 1 minute.
Add the broth and scrape the bottom of the pot well to remove any browned bits. Stir in the uncooked pasta.
Place the lid on the Instant Pot and turn the valve to sealing. Press Manual, leave on High pressure, and use the arrows to select a cook time of 2 minutes. It will take about 10 minutes to come to pressure and start counting down.
When the cook time is over, turn the Instant Pot off. Let the pressure release naturally for about 5 minutes before opening the valve to release the remaining pressure.
Whisk together the cream and corn starch. Stir into the pot with the spinach. .
Cook and stir for 2-3 minutes until slightly thickened. Taste and serve.
My Favorite CREAMY Chicken Noodle Soup | One Pot Family Recipe
A quick and easy recipe for a healthy creamy chicken noodle soup that’s ultra comforting and tastes great leftover too! ⬇️⬇️⬇️⬇️ CLICK FOR RECIPE ⬇️⬇️⬇️⬇️
✅CHICKEN NOODLE SOUP INGREDIENTS:
➤1 tbsp extra-virgin olive oil
➤3 carrots peeled and chopped
➤3 celery stalks diced
➤1/2 yellow onion chopped
➤1 tsp minced garlic
➤1/3 c all-purpose flour
➤8 c low-sodium chicken stock
➤3 c cooked shredded chicken
➤2 1/2 c uncooked egg dumpling noodles
➤1 can evaporated skim milk (12 oz)
➤1 tsp kosher salt
➤1/2 tsp dried oregano
➤1/2 tsp black pepper
➤Crushed tortilla chips, or shredded pepper jack cheese, and cilantro, optional for serving
✅CHICKEN NOODLE SOUP DIRECTIONS:
1. Heat oil over medium-high heat in a large stockpot or Dutch oven. Sauté the carrots, celery, and onion until beginning to soften, about 7 minutes. Add the garlic and cook for 1 minute. Sprinkle the flour over the vegetables and cook for 1 minute, stirring continually.
2. Slowly stir in the broth and bring to boil. Reduce heat and simmer, partially covered, for 10 minutes.
3. Add the chicken, noodles, evaporated milk, salt, oregano, and pepper. Stir to combine. Cook the soup for 10 minutes, until the noodles are al dente.
4. Serve warm, garnished with crushed tortilla chips, shredded cheese, and cilantro.
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⭐️RELATED RECIPES:
➤Juicy Air Fryer Chicken:
➤Crock Pot Chicken Noodle Soup:
➤Harvest Chicken Skillet:
➤Roasted Carrot Soup:
⏱️TIMESTAMPS⏱️
0:00 Intro
0:22 Chop vegetables
1:13 Sauté vegetables
1:51 Add flour
2:26 Add broth
3:52 Add chicken, spices and pasta
5:31 Taste test
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➤I'm ERIN CLARKE, a best-selling cookbook author and firm believer that healthy food should taste GREAT, be easy to make, and be budget-friendly too. If you want to learn to cook and eat better, save money on groceries, or just need dinner ideas for your family, this channel is for you. I am all about from-scratch, wholesome food that's quick, budget-friendly, and tastes FABULOUS! My recipes use simple ingredients you can find at any grocery store and are easy for cooks of all levels. Cooking, baking, how-tos, recipe inspiration, and more!
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Chicken Noodle Soup
This classic Chicken Noodle Soup is simple to make in under 45 minutes and it's loaded with tender veggies, chicken and herbs. We've even included a creamy version as well as shortcut options to save you time.
__________⬇️⬇️⬇️⬇️ CLICK FOR RECIPE ⬇️⬇️⬇️⬇️ ___________
PRINTABLE RECIPE: ????️ ????️
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✅Ingredients
• 1 tablespoon olive oil
• 2 medium boneless skinless chicken breasts
• 2 tablespoons salted butter
• 1 cup sliced carrots
• 1 cup sliced celery
• 1 medium white onion, diced
• 1 tablespoon freshly grated ginger, or 1 teaspoon dried ginger
• 1 tablespoon minced garlic
• 8 cups chicken broth
• ½ teaspoon dried thyme
• ½ teaspoon dried oregano
• 1 teaspoon salt, plus more to taste
• ½ teaspoon black pepper
• 12 ounces egg noodles, dried or frozen
• 3 tablespoons freshly chopped parsley
✅Instructions
1️⃣ In a large 6 quart pot, heat olive oil over medium-high heat. Season chicken breasts with salt and pepper. Sear in pot for 3 to 4 minutes per side, until seared and browned. Remove from pot and set aside on a plate.
2️⃣ Without wiping out the pan, add in butter onion, carrots, and celery and saute until vegetables just start to become tender, about 5 to 7 minutes. Add ginger and garlic and saute for 2 minutes more. Add chicken breasts back on top of vegetables.
3️⃣ Pour in broth and season with thyme, oregano, salt, pepper and bring to a boil. Let simmer 10 minutes.
4️⃣ Add in egg noodles and let simmer until noodles are cooked through according to the package directions. Frozen will take longer to cook than dried egg noodles.
5️⃣ Remove chicken breasts from pot, shred, and return to the soup. Taste and add more salt and pepper to taste and top with freshly chopped parsley.
Recipe Notes:
For a creamy twist, add in 2 cups of heavy cream during the last few minutes of cooking.
Want to up the nutritional content with more protein? Add in 1 cup of frozen peas and let them heat through while you shred your chicken.
Short on time? Instead of cooking the chicken breasts, you can replace with 1 1/2 to 2 cups of diced cooked or shredded chicken breast, like from a rotisserie chicken or using leftovers. Simply stir in during the last 5 minutes of cooking to heat through.
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My Favorite Creamy Chicken Noodle Soup for Cold Weather
Creamy chicken noodle soup is cold weather comfort food at its finest! My easy recipe takes less than an hour to make in one pot.
Recipe:
Ingredients
⅓ cup salted butter (75g)
1 heaping cup onion, diced (140g)
2 cups carrots, cut into coins (290g)
2 cups chopped celery (usually 4 stalks, 220g)
1 Tablespoon garlic, minced
3 Tablespoons flour (23g)
1 teaspoon table salt
¾ teaspoon ground black pepper
½ teaspoon paprika
½ teaspoon dried thyme
½ teaspoon dried parsley
1 ½ lbs uncooked chicken (see note) (680g)
6-8 cups chicken broth (see note) (1.4-1.9L)
8 oz uncooked egg noodles (226g)
½ cup heavy cream (118ml)
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Soup pot or Dutch oven (Affiliate Link):
Instructions
00:00 Introduction
00:23 Melt butter in large soup pot over medium heat.
01:04 Add onions, celery, and carrots and cook until softened and onions are translucent.
01:50 Add garlic and cook until fragrant (about 30 seconds).
02:32 Add flour, salt, pepper, paprika, thyme, and parsley in and stir together, coating veggies with flour and spices. Cook until flour is completely absorbed and then cook another 30 seconds longer to toast the flour.
03:31 Slowly, while stirring, drizzle 6 cups of chicken broth into pot.
04:47 Add chicken to the soup and bring to a boil. Once boiling, cover and reduce heat to a simmer (usually medium-low heat). Cook until chicken is thoroughly cooked through (typically around 15-20 minutes).
06:00 Once chicken is cooked, remove from the pot and cut or shred into bite-sized pieces. Return shredded chicken to pot.
06:25 Add egg noodles and cook until tender (about 10 minutes). Once noodles are cooked, reduce the heat to low and stir in heavy cream until completely incorporated.
07:59 Taste test and add additional salt and pepper as needed. Serve and enjoy.
Notes
Broth
I always start with 6 cups. If the liquid is quickly absorbed by the noodles, add the additional broth as needed. It’s also a good idea to keep the extra broth on hand for heating up leftovers.
Chicken
Breast or thighs will work, but I personally prefer a blend of both. If cooking both, it is helpful to cut the breasts in half/to be close in size to the thighs so that the chicken cooks at the same rate. It’s easy to tell when the chicken is finished cooking because it shreds easily with a pair of forks, but you can also use an instant read thermometer and check that it has reached 165F (74C).
Noodles
Use your favorite brand of egg noodles or make your own.
Storing
Store in an airtight container in the refrigerator for up to 4 days. Note that the noodles will absorb most of the broth as the soup sits, so you will need to add more broth or water (and likely some salt and pepper, too) when reheating leftovers (unless you like a very thick soup).
Flavor
If the soup tastes anything other than abundantly flavorful, you simply need a bit more salt! Add more salt to taste to bring out the flavors of the soup. A precise amount is difficult to predict given the varying sodium content of broths, so I start with a baseline amount and you will need to taste-test and add more as needed.
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