How to Make Rice Noodle Soup in a Pot With Chili Sauce

A few months ago, I decided to try my hand at making rice noodles in a pot.

The ingredients were easy to find, inexpensive and tasty.

My biggest challenge was that I did not have a pan that was large enough to hold all the ingredients.

I made this soup using two 12 ounce cans of frozen rice.

I followed the directions exactly and it turned out perfectly. 

The sauce is creamy, flavorful and perfect for the holidays.

If you don’t have a frozen rice cooker, you can make this soup in a pressure cooker, but the ingredients are so simple to get, I think you will like it even better. 

You can also make this rice noodle soup using a stovetop rice cooker (or you can use a stove top rice cooker with a lid).

The soup is still delicious, but I made it in a slow cooker with the lid closed.

If your stovetop pot is too big for the rice, you will need to fill it with water, so keep that in mind when you are making this soup.

You can use the rice noodles as a main dish for the soup, but you can also use them as an appetizer.

If I was using the rice as a side dish, I would add some fresh garlic or herbs, and it would be a very good addition to the soup.


Ingredients: 6 cups frozen rice, thawed and drained* 2 tablespoons olive oil (or vegetable oil if you have it) 1/2 teaspoon salt, divided 2 cups frozen chicken stock, thawed and drained 1 teaspoon fresh thyme 1 bay leaf 1 medium onion, diced 2 cloves garlic, minced 1 cup shredded carrots 1 1/2 cups diced green cabbage, shredded 1 pound rinsed and cooked baby spinach 2 teaspoons fresh parsley 1.

In a large pot, combine olive oil, salt, thyme, bay leaf, onion, garlic, cabbage, spinach and 1 bay leaf.

Bring to a boil over high heat, then lower the heat to medium-low and simmer until the rice is tender, 10-15 minutes. 


Add the chicken stock and bring to a simmer over medium-high heat.

Reduce the heat and simmer for 15 minutes, or until the broth is thick and creamy. 


Add all the other ingredients to the pot, and stir to combine. 


Return the pot to a low simmer and cover the pot with a towel or lid. 


Let the rice cook for 10 minutes, until the chicken is cooked through and the rice thickens.

Remove the rice from the heat. 


Drain the rice and cool it to room temperature. 


While the rice cooks, you want to prepare the sauce.

In the slow cooker, combine 1/4 cup olive oil and 2 tablespoons chopped garlic. 

In a large saucepan, heat 1 tablespoon olive oil over medium heat.

Add 1 tablespoon chopped onion and cook until soft, about 1 minute. 

Add 1 tablespoon minced garlic and cook, stirring, until fragrant, about 30 seconds. 

Remove the onions and garlic from the pan and set aside. 

1 small bay leaf is also good here. 

2 bay leaves are also fine. 

Mix the parsley, parsley and bay leaf into the olive oil mixture. 

Bring to a slow boil and simmer uncovered for 10 to 15 minutes.

Add a bay leaf to the skillet to make a dressing. 

This will make 2 1/3 cups sauce. 

Once you add the dressing to the rice noodly soup, the rice will soften. 

The sauce will thicken a bit more if you add more fresh herbs and garlic.