These 2 chicken noodle soup recipes may share the same name but they are totally different.
Use the 2 recipes as a base and change the dish by using different types of noodles. There are so many types: fresh egg noodle, dried egg noodle, thick rice noodles or flat rice noodles.
Parboil the fresh noodles for about 2 minutes. Parboiling soften the noodles, and wash away excess oil, starch and dirt.
Cook dried noodles until soft or el dente. They don't take as long as pasta. To keep the noodles springy, dunk them quickly in cold water after draining to stop the cooking.
Rice cooker chicken noodle soup
Serves 4
I saw this recipe while browsing Rice Cooker Book by Brigid Treloar. I seldom use the rice cooker to make noodle soup so this looks interesting.
Having said that, you don't have to use the rice cooker to cook this noodle soup. Any soup pot would do.
You can brown the chicken pieces first before placing them into the rice cooker to give the dish more flavour. Alternatively, skip step 1 to 4 by using leftover or store-bought chicken.
Ingredients1 whole chicken
1 yellow onion, chopped
2 cloves of garlic, crushed
2 bay leaves
8 cups chicken stock
440g fresh egg noodles
1 cup fresh or frozen peas
2 carrots, peeled and thinly sliced lengthwise
salt and cracked pepper
2 tbsp chopped fresh Italian parsley
Directions
- Cut chicken into serving pieces
- Put chicken pieces, onion, garlic, bay leaves and stock in rice cooker bowl
- Close lid and press "cook"
- Bring to a boil and cook for 40 minutes
- Remove chicken from pot and pull meat off bones
- Set aside and keep warm
- Add noodles, peas, carrots, and chicken to rice cooker bowl
- Press "cook" and cook until heated through, about 5 minutes
- Remove bay leaves and discard
- Season with salt and pepper
- Serve garnished with parsley and accompanied with crusty bread
Instant chicken noodle soup recipe
Try using instant noodles to make this dish, don't use the accompanying soup packets.
This is also one of the easiest leftover chicken recipes. I think it beats a chicken sandwich in terms of taste and calories (presuming the use of butter, cheese or salad dressings like mayonnaise). Skip step 3.
Ingredients150g instant noodles
3 fresh chinese mushrooms
1 stalk of spring onion
1/2 boneless chicken thigh fillet
500ml chicken stock
10ml salad oil
Dash of pepper
Directions
- Cook the noodles and spring onion
- Place the noodle and spring onion in the serving bowl
- Heat the salad oil in a pan, add the chicken and brown it slightly
- Add the chicken stock and chinese mushrooms
- Bring to a boil and simmer for 10 minutes or until chicken is cooked
- Remove the chicken and pour the soup and mushrooms carefully into the serving bowl of noodles and spring onion
- Cut the chicken into thick slices and pile neatly on top of the noodle soup
I hope these 2 chicken noodle soup recipes is only a starting point to explore and enjoy the numerous variations of noodles.
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