20-minute Recipe for Chicken Noodle/Rice Soup
Yes, you could just open a can of chicken noodle soup, but let’s be honest. It’s not the same. So I thought this recipe would help ease anyone who is homesick, actually sick, or just craving some delicious soup. It’s my college student recipe that will take only 20 minutes to make.
6 cups of chicken stock (homemade broth is ideal, but you can use bouillon cubes and follow the label’s directions) 1 cup of frozen mixed vegetables (or whatever veggies you like — I used what was in my freezer — corn and peas and put in 1 cup of each) 2 cup of pasta noodles (or 1 cup of cooked rice – making microwaveable rice is easier if you don’t have access to a stove to cook the pasta) 1/2 cup cooked chicken, chopped (get the chicken meat from your dorm kitchen) or you can also quickly cook a couple of chicken breast on your George Foreman grill Salt & pepperHeat the chicken stock until boiling. Then put the uncooked noodles in and cook until soft. Don’t drain! Your pasta will have a great chicken flavor by combining these two steps together. Then add the frozen mixed vegetables until they’re thawed and cooked (about 5-7 minutes). Now add the chicken. Add salt and pepper and then serve.
