This has become a staple dish for us, we make it at least once a month. For two people it makes a lot of leftovers. We use salt free stock as we are on a low sodium diet, which can make it a touch bland, but some extra garlic and powdered onion can help make up for that.
You can replace the rice with a pack of egg noodles if you prefer a thick and rich chicken noodle soup instead, it's quite delicious that way as well, but will definitely need more stock (at least another 2 cups) as the egg noodles will soak up a lot of the broth.
Do note it requires the chicken to be cooked and shredded beforehand to meet the time required to cook. I recommend picking up a rotisserie chicken at your local grocery store if you have that available, it's well worth the extra effort of picking it from the bone and shredding by hand!
