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 Creamy Chicken and Mushroom Soup

This dish takes inspiration from classic European cream-based soups, especially those from French and Central European kitchens where mushrooms and poultry are beloved staples. It’s a timeless comfort food, modernized for weeknight ease.

Why You’ll Love This Recipe

This soup is everything you crave on a chilly day—rich, velvety, and packed with flavor. The combination of tender chicken and savory mushrooms creates a hearty base, while the creamy broth brings it all together with luxurious warmth. It’s incredibly satisfying without being too heavy, and it comes together in just one pot, making cleanup a breeze. Whether you’re using up leftover chicken or starting fresh, this soup is a comforting go-to you’ll want to make again and again.

Also Read : Red Pear, Pomegranate, and Gorgonzola Salad

Creamy Chicken and Mushroom Soup

Recipe by RecipeWikki

Servings

8

servings

Prep time

15

minutes

Cooking time

20

minutes

Calories

300

kcal

Ingredients

• 2 tbsp olive oil or butter

• 1 small onion, finely chopped

• 2 garlic cloves, minced

• 8 oz mushrooms, sliced (button, cremini, or a mix)

• 2 tbsp all-purpose flour

• 4 cups chicken broth

• 1½ cups cooked shredded chicken (or rotisserie)

• 1 cup half-and-half or heavy cream

• ½ tsp dried thyme

• Salt and black pepper, to taste

• Optional: ½ cup cooked rice or egg noodles

• Garnish: chopped fresh parsley or a dash of paprika

Directions

• Sauté veggies: In a large pot, heat olive oil over medium heat. Add onions and cook until soft, about 3–4 minutes. Stir in garlic and cook for another minute.
• Cook mushrooms: Add sliced mushrooms and cook until they release their juices and begin to brown, 6–8 minutes.
• Make the roux: Sprinkle flour over the mixture and stir for 1–2 minutes until it’s fully absorbed.
• Add broth: Slowly pour in the chicken broth, stirring constantly to prevent lumps. Bring to a simmer.
• Add chicken & cream: Stir in the cooked chicken, cream, thyme, salt, and pepper. Reduce heat and simmer gently for 10–15 minutes.
• Add rice/noodles (optional): If using, stir in the rice or noodles and heat through.
• Serve: Ladle into bowls, garnish with fresh parsley or a sprinkle of paprika, and enjoy warm with crusty bread.

Notes

• For a richer soup: Use heavy cream or add a splash of white wine with the broth.
• Make it lighter: Use milk instead of cream and skip the flour for a thinner broth.
• Vegetarian version: Swap chicken for white beans or tofu and use vegetable broth.
• Storage: Keeps well in the fridge for up to 4 days. Reheat gently—don’t boil, or the cream may separate

The post Creamy Chicken and Mushroom Soup appeared first on RecipeWikki.

Origin Polish Cabbage Roll Soup

This soup is a deconstructed take on gołąbki (Polish stuffed cabbage rolls), a beloved comfort food across Eastern Europe. Instead of rolling each leaf, everything simmers together in a flavorful, no-fuss broth—perfect for busy weeknights.

Why You’ll Love This Recipe

• Classic comfort food with way less work
• One-pot and meal-prep friendly
• Packed with cozy flavor and hearty ingredients

Also Read : Cornbread Salad

Polish Cabbage Roll Soup

Recipe by RecipeWikkiCourse: Soup

Servings

8

servings

Prep time

30

minutes

Cooking time

50

minutes

Calories

280

kcal

Ingredients

• 1 tbsp olive oil

• 1 lb ground beef or pork (or a mix)

• 1 small onion, diced

• 2 garlic cloves, minced

• 1 small green cabbage, chopped (about 5–6 cups)

• 1 large carrot, grated or diced

• 1 can (15 oz) crushed tomatoes

• 4 cups beef or vegetable broth

• 1½ cups cooked rice (white or brown)

• 1 tsp paprika

• ½ tsp dried thyme

• Salt and pepper, to taste

• Optional: 1–2 tbsp tomato paste for richer flavor

• Optional garnish: fresh parsley or a dollop of sour cream

Directions

• Brown the meat: In a large soup pot, heat olive oil over medium heat. Add ground meat and cook until browned. Drain excess fat if needed.
• Add aromatics: Stir in onion and garlic, cooking until softened, about 3 minutes.
• Build the base: Add chopped cabbage, carrot, crushed tomatoes, broth, tomato paste (if using), paprika, thyme, salt, and pepper. Stir to combine.
• Simmer: Bring soup to a boil, then reduce heat and simmer uncovered for 25–30 minutes, until cabbage is tender and flavors meld.
• Finish with rice: Stir in cooked rice and simmer another 5 minutes to heat through.
• Serve: Ladle into bowls, garnish with parsley or a spoonful of sour cream if desired, and enjoy warm.

Notes

• Make ahead: This soup stores well and tastes even better the next day.
• Freeze-friendly: Let cool completely before freezing in airtight containers for up to 3 months.
• Low-carb option: Skip the rice and add cauliflower rice instead.
• Flavor boost: A splash of vinegar or squeeze of lemon before serving brightens the whole bowl.

The post Polish Cabbage Roll Soup appeared first on RecipeWikki.