Chicken and Rice Soup
Ingredients
Soup
- 4 oz Butter Grass fed, salted
- 2 cup Onions Chopped, frozen
- 2 lb Carrots Sliced, frozen
- 2 lb Celery Sliced
- 4 Sprig Thyme Fresh
- 1 gal Chicken Stock
- 2 lb Rotisserie Chicken Pulled and chopped
- 1 tbsp Salt Morton Coarse Kosher Salt
- 0.5 tsp Black Pepper Ground
Cornstarch Slurry
- 2 tsp Cornstarch
- 0.5 cup Water
Noodles
- 1 gal Water
- 2 tbsp Salt Morton Coarse Kosher Salt
- 1 lb Egg Noodles 16oz bag
Instructions
- In a large pot, melt butter, and saute onions until translucent Add chicken stock, bring the stock to a boil, and reduce to a simmer. Add chopped celery, carrots, and thyme. Simmer until the celery and carrots are tender to your liking. In a separate pot, boil one gallon of water with 2 Tablespoons of salt. Cook 1 pound package of wide egg noodles to al dente. Drain and chill with cold water to stop the cooking process. Optional step: Combine cornstarch with 1/2 C water, and mix thoroughly until starch is completely dissolved and a slurry is formed. Bring broth to a boil, and add cornstarch slurry to the broth while stirring constantly for 3 minutes to cook the cornstarch and thicken the broth. Now, turn off the heat and add the chicken and noodles. Stir to mix the soup. Season with salt and pepper and/or more chicken base to taste. Serve immediately with toasted French bread or crackers, or keep warm on the stove in the pot so people can help themselves. An enamel-coated cast iron pot works well for this. It will hold heat for a long time without the stove flame or heat source.
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