You can chop up the barbecued chicken you had the night before or shred a rotisserie chicken you purchased from Costco on the way home (my absolute favorite way to have cooked chicken on hand).īetter yet, use the leftover chicken from White on Rice’s sriracha roast chicken recipe because you made two whole chickens and had over half a chicken left. It’s right up there with my creamy chicken and brown rice soup. Let’s just agree that for now, it’s all about quick, effortless and… well… easy.Įasy creamy chicken noodle and rice soup is one of my favorite recipes for leftover chicken. Maybe someday I’ll post recipes that start with words like “extensive” or “exhausting.” I mean, I did share a list of 20 gourmet grilled cheese sandwiches, but even those are pretty simple to throw together. After 15 minutes, lightly brush olive oil over tops of chicken thighs. Liberally season all sides of chicken thighs with salt and pepper, to taste. Add salt, garlic powder, onion powder, paprika, and black pepper and whisk to combine. Pat chicken thighs completely dry with paper towels, then place chicken in casserole dish. Slowly pour in broth and milk, whisking the entire time, until smooth. Once butter is melted, whisk in the flour until a paste forms. Have you noticed most of my recipes start with the word “easy”? It’s because recipes like this easy creamy chicken noodle and rice soup are all I have the time (and patience and energy) for these days. In a medium saucepan over medium-high heat, melt butter. Need a comforting weeknight meal that’s also quick and easy? Give this creamy chicken noodle and rice soup a try!
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