Best Hearty Rice Noodle Soup Recipe By Tasty Recipes

HEARTY TURKEY 'N' RICE SOUP

Hearty Turkey 'n' Rice Soup image

Use the leftover cooked turkey in the fridge to speed up dinner. You'll be ladling up bowlfuls of goodness in only 30 minutes. -Maggie Brewer, Canandaigua, New York

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 11

Ingredients

1 teaspoon butter
1 celery rib, sliced
1 medium carrot, sliced
1/2 cup chopped fresh mushrooms
2 cups chicken or turkey broth
12 ounces Velveeta, cubed
1-1/2 cups cubed cooked turkey
1-1/2 cups cooked rice
2 teaspoons chicken bouillon granules
1/2 teaspoon celery salt
1/4 teaspoon pepper

Steps:

In a large saucepan, melt butter over medium-high heat. Add celery, carrot and mushrooms; cook and stir 6-8 minutes or until tender. Stir in broth, cheese, turkey, rice, bouillon, celery salt and pepper. Cook and stir until cheese is melted and soup is heated through.

Nutrition Facts : Calories 313 calories, Fat 17g fat (9g saturated fat), Cholesterol 94mg cholesterol, Sodium 1485mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 1g fiber), Protein 22g protein.

ASIAN RICE-NOODLE SOUP WITH BOK CHOY

Asian Rice-Noodle Soup with Bok Choy image

Ditch instant ramen in favor of this healthy noodle soup that's just as quick and so much more flavorful, thanks to fresh vegetables and Japanese miso.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Time 15m

Number Of Ingredients 8

Ingredients

1 ounce uncooked vermicelli rice noodles
1/2 cup very thinly sliced baby bok choy
1/4 cup frozen corn, thawed
2 button mushrooms, very thinly sliced
4 teaspoons miso paste
2 tablespoons very thinly sliced small sweet or spicy peppers
1 tablespoon very thinly sliced scallions, white and light-green parts only
Kosher salt

Steps:

Layer ingredients in a wide-mouthed heatproof container with a tight-fitting lid.
When you're ready to eat, fill the container almost to the top with water, seal, shake, remove the lid, and microwave for 2 minutes.
Season with salt, reseal, gently swirl, and enjoy.

HEARTY CHICKEN NOODLE SOUP

Hearty Chicken Noodle Soup image

I'm grateful that my mother taught me to make these wonderful old-fashioned noodles, which were a big favorite of mine when I was growing up. They give the chicken soup a delightful down-home flavor. -Cindy Renfrow, Sussex, New Jersey

Provided by Taste of Home

Categories Lunch

Time 2h55m

Yield 12 servings (3 quarts).

Number Of Ingredients 18

Ingredients

1 stewing chicken (about 6 pounds), cut up
8 cups water
1 large onion, quartered
1 cup chopped fresh parsley
1 celery rib, sliced
5 teaspoons chicken bouillon granules
5 whole peppercorns
4 whole cloves
1 bay leaf
2 teaspoons salt
1/2 teaspoon pepper
Dash dried thyme
2 medium carrots, thinly sliced
NOODLES:
1-1/4 cups all-purpose flour
1/2 teaspoon salt
1 egg
2 tablespoons milk

Steps:

In a stockpot, combine the first 12 ingredients; bring to a boil. Reduce heat; cover and simmer for 2-1/2 hours or until chicken is tender. , Remove chicken from pot. When cool enough to handle, remove meat from bones; discard bones. Cut meat into bite-size pieces. Strain broth and skim fat; return to the pot. Add chicken and carrots., For noodles, in a small bowl, combine flour and salt. Make a well in the center. Beat egg and milk; pour into well. Stir together, forming a dough. , Turn dough onto a floured surface; knead 8-10 times. Roll into a 12-in. x 9-in. rectangle. Cut into 1/2-in. strips; cut the strips into 1-in. pieces. Bring soup to a simmer; add noodles. Cover and cook for 12-15 minutes or until noodles are tender.

Nutrition Facts : Calories 316 calories, Fat 15g fat (4g saturated fat), Cholesterol 106mg cholesterol, Sodium 937mg sodium, Carbohydrate 13g carbohydrate (2g sugars, Fiber 1g fiber), Protein 30g protein.

KITTENCAL'S HEARTY CHICKEN SOUP

Kittencal's Hearty Chicken Soup image

This is a thick hearty delicious soup I make using my recipe#118258 but can be made using using canned broth. Add in some cooked rice or egg noodles also if desired! The spinach is only optional if you are not a spinach-lover then you can omit, I like to add it in! The success of this soup will depend on the quality of your chicken broth, so make certain to use the best broth available! You can adjust all amounts to suit taste and increase the chicken broth if desired, the exact amounts do not really matter for all ingredients.

Provided by Kittencalrecipezazz

Categories Chicken

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

2 tablespoons olive oil
1 large onion, finely chopped
1 stalk celery, finely diced
2 tablespoons minced fresh garlic (or to taste)
2 teaspoons dried thyme
8 1/4 cups chicken stock (use homemade or good-quality canned, set 1/4 cup cold broth aside)
2 small russet potatoes, peeled and diced
2 -3 large carrots (peeled and sliced about 1/4-inch thick)
1 (10 ounce) package frozen spinach, thawed (use all or half amount of spinach) (optional)
3 cups cooked chicken or 3 cups cooked turkey
2 tablespoons flour
salt and black pepper (use lots black pepper)
cayenne pepper (or to taste) (optional)
grated parmesan cheese, cheesse (optional)

Steps:

Heat oil and butter in a large pot over medium heat; add in onion, celery, garlic and thyme; cook stirring for about 4 minutes.
Add in 8 cups chicken stock with diced potatoes; bring to a boil, reduce heat and simmer until the potates are tender (about 15-20 minutes).
Using a potato masher mash the potatoes in the the stock.
Add in sliced carrots, spinach (if using) and cooked chicken; bring to a boil, reduce heat cover and simmer for about 30 minutes over low heat.
Season with salt, pepper and cayenne (if using) to taste.
In a small bowl combine 1/4 cup room temperature or cold stock with flour until smooth; add into the simmering broth and cook until thickened (about 5 minutes).
Ladle into serving bowls and sprinkle with grated parmesan cheese if desired.