Chicken Rice & Noodle Soup

Wonderful basic chicken rice and noodle soup. This soup plus crusty bread, fruit and cheese, would be a wonderful light meal for a late spring or summer evening. Serves 4

6 cups HomemadeChicken Stock or Turkey Stock 1.5 L
1 tbsp Chicken soup base (I use Tone's) 15 mL
1 Carrot sliced 1
1 Celery stalks, sliced 1
1/2 cup long grain rice 125 mL
1/4 cup Medium size soup noodles or spagetti broken in small pieces 50 mL
2 tbsp. ** Mixed dried vegetable flakes 25 mL
1 cup Diced cooked Chicken 250 mL
1/4 cup Fresh Parsley 50 mL
1/4 cup Parmesan cheese (optional) 50 mL
Seasoning salt
Freshly ground black pepper

Bring stock to a boil, add 1 tablespoon of chicken base, stir until disolved. Add carrots, celery, rice, noodles and mixed vegetables; cook over medium heat for 20 minutes. Add chicken heat through. season to taste with seasoning salt and black pepper.

NOTE: ** Mixed dried vegetable flakes may be found in the spice aisle and often seen in bulk food stores. They usually consists of dehydrated flakes of onion, carrot, potato and celery.

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