This chicken soup with pasta and rice is simple and comforting. Whether you’re under the weather or just looking for a simple meal, the combination of homemade broth, tender pasta, rice, and wilted spinach is certain to satisfy.
Chicken Soup with Pasta and Rice
- Quick Glance
- Quick Glance
- 20 M
- 3 H, 40 M
- Serves 2 to 4
Make the poached chicken broth (optional)
Pull out a large stock pot, place the chicken inside, and cover with 1 gallon of cold water. Turn heat to high and bring to a simmer.
When the water starts to bubble, tuck the leeks, carrots, and mushrooms around the chicken. Reduce the heat, cover, and gently simmer for 45 minutes.
Take off the heat and let stand until cool enough to handle. Lift the chicken out, carve off the breasts and legs, and reserve them for other uses.
Pour any accumulated juices back into the broth along with the rest of the carcass. Gently simmer until the flavor develops “umami,” about 50 minutes more. Strain the liquid and refrigerate until required.
☞ Tester tip: This makes much more stock than you will need for the soup. Freeze any leftover stock to use in soups and sauces.
Make the chicken noodle soup
Cover the base of a small pot with the rice. Pour in the melted butter and stir in so all the grains are covered.
Pour in 4 cups of broth and bring to a simmer. Cook until the rice is tender, about 20 minutes.
In a medium pot, cook the pasta separately according to package directions, then drain and add to the soup.
Swirl in the spinach leaves, and let wilt. Thin with additional stock, if necessary. Taste and adjust seasoning with salt and pepper, if desired. Serve and slurp away.