Hard Times One-Pot Chicken Noodle Rice Soup

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 4 cloves garlic, minced
• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 4 cups low-sodium chicken broth
• 1 cup uncooked long-grain rice
• 1 cup egg noodles
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• Salt and pepper to taste
• 2 cups fresh spinach leaves
• Fresh parsley, chopped for garnish

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, sauté until softened.
2. 2 Add garlic and cook for another minute until fragrant.
3. 3 Stir in chicken pieces and cook until browned on all sides.
4. 4 Pour in chicken broth, bring to a boil.
5. 5 Add rice, egg noodles, thyme, paprika, salt, and pepper. Reduce heat to low, cover, and simmer for 20 minutes.
6. 6 Stir in spinach and cook for an additional 5 minutes until rice and noodles are tender and spinach is wilted.
7. 7 Taste and adjust seasoning if necessary.
8. 8 Ladle into bowls and garnish with fresh parsley.

Equipment

• Large pot with lid

Variations

• Add a splash of lemon juice for brightness.
• Include diced potatoes for extra heartiness.

Substitutions

• Substitute mushrooms for chicken for a vegetarian version.
• Use brown rice instead of white for added nutrition.

Pairings

• Pairs well with a simple Caesar salad.
• A glass of Chardonnay complements the flavors nicely.

Nutrition

Tips

• For extra flavor, use homemade chicken broth.
• If you prefer dark meat, substitute chicken thighs for the breasts.

Storage

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat.

Freezing: Freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat on the stove, adding a splash of broth if needed.

Serving Suggestions

• Serve with crusty bread and a side of butter.
• Pair with a crisp green salad for a balanced meal.

FAQ