Scroll down to watch the video.
It’s super simple to make (especially if you have the stock and chicken on hand) and, in my opinion, is the most essential recipe to keep on hand to help get you through the cold winter months.
In an effort to keep this recipe free of refined white flours, I subbed in some brown rice elbows instead. I love the taste and texture of brown rice pasta and so do my kids, so this is a super easy swap to make.
But whatever pasta you choose, I always recommend cooking it on the side, and then adding it to your soup right before eating. This is the best tip I know for avoiding soggy noodles and is also your best bet if you want to freeze the soup.
And finally, store bought chicken stock will definitely get the job done BUT there’s just nothing like homemade stock, so if you have the time, do treat yourself to the entire chicken soup experience.
*Note: This recipe is the first one demonstrated in the video below.
Homemade Chicken Noodle Soup with Brown Rice Noodles
Yield: Serves 6
Prep Time:15 minutes
Cook Time:25 minutes
Total Time:40 minutes
- 1 tablespoons extra-virgin olive oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 3 medium carrots, cut diagonally into 1/2-inch-thick slices
- 3 celery ribs, halved lengthwise, and cut into 1/2-inch-thick slices
- 4 fresh thyme sprigs
- 2 quarts chicken stock (8 cups)
- 8 ounces dried brown rice noodles
- 1 1/2 cups shredded cooked chicken
- Kosher salt and freshly ground black pepper
- 1 handful fresh flat-leaf parsley, finely chopped
Place a soup pot over medium heat and coat with the oil.
Add the onion, garlic, carrots, celery, and thyme and allow to cook for about 6 minutes or until the vegetables are softened but not browned.
Pour in the chicken stock and bring everything to a boil. Reduce down to a simmer, add in chicken, and continue to simmer for another couple of minutes to heat through.
Add 1/2 cup cooked brown rice pasta to the bottom of your bowl and top with the soup. Finish with some fresh chopped parsley and enjoy.