Origin Easy Chicken, Rice, and Noodle Soup

This recipe is a blend of classic American-style chicken noodle soup and rice-based comfort soups found in many cultures. It’s a practical, pantry-friendly twist perfect for busy weeknights or when you’re under the weather.

Why You’ll Love This Recipe

This soup brings together the best of both worlds—noodles and rice—for double comfort. It’s mild, soothing, and filling, making it perfect for the whole family. Plus, it’s quick to throw together with ingredients you likely already have in your kitchen.

Also Read : Greek Couscous Salad

Easy Chicken, Rice, and Noodle Soup

Recipe by RecipeWikki

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• 1 tbsp olive oil or butter

• 1 small onion, diced

• 2 garlic cloves, minced

• 2 carrots, peeled and sliced

• 2 celery stalks, sliced

• 6 cups chicken broth

• 1 cup cooked shredded chicken

• ½ cup cooked rice (white or brown)

• ¾ cup egg noodles (uncooked)

• ½ tsp dried thyme or Italian seasoning

• Salt and pepper, to taste

• Optional garnish: chopped parsley or a squeeze of lemon

Directions

• Sauté the base: In a large soup pot, heat olive oil over medium heat. Add onion, garlic, carrot, and celery. Cook for 5–6 minutes, until veggies begin to soften.
• Simmer: Pour in the chicken broth, add shredded chicken, rice, noodles, thyme, salt, and pepper. Stir and bring to a gentle boil.
• Cook the noodles: Reduce heat to a simmer and cook for 10–12 minutes, or until the noodles are tender.
• Taste & serve: Taste and adjust seasoning. Serve hot, garnished with parsley or a squeeze of lemon for brightness.

Notes

• Use leftovers: This soup is a great way to use up leftover chicken, cooked rice, or even veggies from your fridge.
• Make it creamy: Add a splash of cream or milk at the end for a richer version.
• Gluten-free option: Use gluten-free noodles or skip the noodles entirely and add more rice.
• Freezer-friendly: Let soup cool completely before storing in freezer-safe containers for up to 2 months.

The post Easy Chicken, Rice, and Noodle Soup appeared first on RecipeWikki.

Origin One Pot Turmeric Chicken and Rice

Turmeric-infused rice dishes are common in many global cuisines, particularly in Indian and Middle Eastern cooking. The combination of turmeric, chicken, and rice is inspired by traditional dishes like Biryani and Middle Eastern Pilaf. The earthy, slightly peppery taste of turmeric complements the rich flavors of slow-cooked chicken and aromatic rice.

What I Love About This Recipe

This dish is not just delicious but also incredibly easy to make. Cooking everything in one pot means less cleanup while allowing the flavors to blend perfectly. The anti-inflammatory properties of turmeric, combined with the heartiness of chicken and rice, make it a great meal for both weeknights and special occasions. The aromatic spices create a rich, comforting dish that pairs well with yogurt or a fresh salad.

Also Read : Crockpot Buffalo Chicken Chili

One Pot Turmeric Chicken and Rice

Recipe by RecipeWikkiCourse: Indian Recipies

Servings

4

servings

Prep time

10

minutes

Cooking time

35

minutes

Calories

480

kcal

Ingredients

• 2 tablespoons olive oil or butter

• 500g bone-in, skin-on chicken thighs (or boneless for faster cooking)

• 1 teaspoon salt (adjust to taste)

• 1 teaspoon black pepper

• 1 teaspoon turmeric powder

• ½ teaspoon cumin powder

• ½ teaspoon coriander powder

• 1 teaspoon paprika (optional, for added depth)

• 1 small onion, finely chopped

• 3 cloves garlic, minced

• 1 cup basmati rice (rinsed and drained)

• 2 cups chicken broth (or water)

• ½ teaspoon garam masala (optional, for warmth)

• ½ cup peas or chopped carrots (optional)

• Juice of half a lemon

• Fresh cilantro or parsley for garnish

Directions

• Heat olive oil in a large deep skillet or pot over medium heat.
• Season chicken with salt, pepper, turmeric, cumin, coriander, and paprika.
• Sear chicken skin-side down until golden brown (about 3-4 minutes per side). Remove and set aside.
• In the same pot, sauté onions until soft, then add garlic and cook for 1 minute.
• Stir in rinsed basmati rice and toast for 1-2 minutes until fragrant.
• Pour in chicken broth and stir in garam masala. Bring to a simmer.
• Return seared chicken to the pot, skin-side up. Cover and reduce heat to low.
• Cook for 25 minutes until the rice is tender and the chicken is fully cooked.
• Remove from heat, let it rest for 5 minutes, then fluff the rice with a fork.
• Squeeze lemon juice over the top and garnish with fresh cilantro or parsley.

Notes

• Use bone-in chicken thighs for extra flavor.
• Substitute brown rice but adjust cooking time to 40-45 minutes.

The post One Pot Turmeric Chicken and Rice appeared first on RecipeWikki.