Easy Chicken, Rice, and Noodle Soup Recipe

Cook Time: 20 minutes

Ingredients

This recipe is written for 4 servings. Ingredient quantities are automatically scaled if needed, but cooking times remain the same. Not all recipes scale perfectly.

• 2 tablespoons unsalted butter
• 1 small onion, finely chopped
• 1 stalk celery, sliced
• 6 baby carrots, sliced
• 4 ounces white mushrooms, sliced
• 8 cups chicken broth
• 2 cups shredded cooked rotisserie chicken
• 1 (5.6 ounce) packet chicken flavor rice and pasta blend (such as Knorr Rice Sides)

Directions

1. Melt the butter in a large stockpot over medium-high heat.
2. Add the chopped onion, sliced celery, carrots, and mushrooms. Saut for about 4 minutes until the onions turn translucent and vegetables are slightly tender.
3. Pour in the chicken broth and add the shredded chicken. Bring the mixture to a boil.
4. Stir in the rice and pasta blend from the packet. Reduce heat to a gentle simmer and cook for 8 minutes, stirring occasionally.
5. Turn off the heat and let the soup sit for another 8 minutes to allow the rice to fully absorb the flavors.
6. Ladle into bowls and serve warm.

Nutrition Facts (per serving)

• Calories: 481
• Total Fat: 26g (33%)
• Saturated Fat: 9g (43%)
• Cholesterol: 197mg (66%)
• Sodium: 2356mg (102%)
• Total Carbohydrate: 20g (7%)
• Dietary Fiber: 2g (8%)
• Total Sugars: 6g
• Protein: 43g (86%)
• Vitamin C: 3mg (4%)
• Calcium: 72mg (6%)
• Iron: 3mg (16%)
• Potassium: 745mg (16%)

* Percent Daily Values are based on a 2,000 calorie diet. Individual daily values may vary based on your personal calorie needs. Nutrient data may not be available for all ingredients. Consult a healthcare professional if following a medically restrictive diet.

History and Origins of Chicken, Rice, and Noodle Soup

Chicken soup with rice and noodles has long been a comforting staple in households around the world, particularly in the United States. Its origins are a fusion of European and Asian culinary traditions. In the early 20th century, American home cooks began combining locally available ingredients like rotisserie chicken, fresh vegetables, and pre-packaged rice and noodle blends to create quick, hearty meals. The soup became especially popular during times of economic constraint, when families sought nutritious and inexpensive ways to feed multiple people. Over time, it evolved into a convenient weeknight dish, balancing flavor, texture, and ease of preparation.

Regional Variations

Across the United States, this soup adapts to regional tastes. In the South, it may include okra, corn, or a touch of cayenne for warmth, while in the Midwest, it often features simple, creamy broths and heartier vegetables like potatoes or parsnips. On the West Coast, lighter broths with fresh herbs and mushrooms dominate, reflecting local produce availability. Each variation maintains the core combination of chicken, rice, and noodles but introduces subtle flavor profiles that reflect local culture and ingredient access.

Differences from Similar Dishes

While it shares similarities with classic chicken noodle soup or Asian chicken congee, chicken, rice, and noodle soup stands out by combining both rice and noodles in one dish. Unlike chicken noodle soup, which relies solely on pasta for texture, this recipe incorporates rice for added heartiness and a slightly different mouthfeel. Compared to congee or other rice-based soups, this version uses a clear, flavorful broth and includes multiple vegetables, creating a balanced combination of textures and flavors rather than a purely porridge-like consistency.

Where It Is Typically Served

This soup is commonly served as a comforting lunch or dinner at home, often accompanied by crusty bread or a light salad. It is also popular in casual restaurants, diners, and cafes that specialize in homemade-style meals. Due to its ease of preparation, it frequently appears at potlucks, family gatherings, and even in meal prep rotations for busy households. Its versatility allows it to be enjoyed year-round, either as a warming winter dish or a light, nourishing option during cooler evenings in spring and fall.

Interesting Facts

• Adding both rice and noodles was originally a clever way to stretch ingredients and feed larger families without sacrificing taste.
• Rotisserie chicken became a popular shortcut for this soup in the late 20th century, reducing cooking time while adding rich, savory flavor.
• The combination of mushrooms, celery, and carrots not only enhances flavor but also reflects classic aromatics used in European-style soups.
• This soup has been cited in food studies as a prime example of comfort food in American culture, evoking nostalgia and home-cooked warmth.
• Its adaptability means it can be made gluten-free, low-sodium, or vegetarian (using plant-based chicken substitutes), showing its modern culinary versatility.

FAQ about Easy Chicken, Rice, and Noodle Soup Recipe

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