Chicken Noodle + Rice Soup

I have been on a soup kick lately....can you tell? There is just something so comforting about a big bowl of soup and a slice of cornbread. Even if it is 98 degrees outside and right in the middle of summer. Tonight was meet the teacher night at school and I wanted to make something for dinner that could be made in advance, and eaten later on in the evening. So I came up with this version of chicken noodle soup. My version has rotini, rice, and potatoes. This is not a good recipe for someone on a low carb diet for sure. I started with rice, but wanted soup that was a bit more hearty and filling. Something that will stick to your ribs as my husband says. So I added the potatoes and rotini. The kids ate the soup with no complaint and even had seconds, so this is a keeper. I will wait to make the next batch when the cool weather finally arrives. Hurry up fall!

Chicken Noodle + Rice Soup

6 boneless skinless chicken breasts
5 tablespoons chicken bouillon base
1 small white onion, finely chopped
2 tablespoons parsley ( dried works best)
1 1/2 teaspoons of white ground pepper
8 cups water
1 large leek, thinly sliced
8 small carrots, peeled and sliced
2 boxes of chicken broth
6 red potatoes, peeled and quartered
8 oz rotini pasta
1 cup instant rice

In a large stockpot, boil the chicken, bouillon base, onions, parsley, and pepper in the water until fully cooked, about 35 minutes. Remove the chicken from the broth and strain over a large bowl. Throw away the onion mixture. Cool the chicken and cut into cubes.

Pour the broth back into the stockpot and add in two boxes of chicken broth. Bring to a boil. Add in the chicken, leeks, potatoes, and carrots. Cook about 25 minutes or until potatoes are done. Add in the rotini and cook for another 15 minutes. Remove the stockpot from the heat and stir in the instant rice. Let sit for about 10 minutes before serving.  Serve with crackers or cornbread.