Chicken Soup With Rice Or Noodles

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I adapted this from a ww cookbook for my parents who always get chicken with rice soup. It is best when made totally from scratch and the chicken is cooked in a crock-pot but can be made using a store roasted chicken. I have also used red leaf lettuce and spinach in place of the escarole.

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Steps

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Remove excess fat and giblets from the chicken and discard.

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In a 5-qt.

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Crock-pot combine the chicken broth , chicken , celery , carrot , saffron , sage , thyme , bay leaf and kosher salt.

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Cook on high for 4-5 hours or until the chicken falls off the bone.

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Remove the chicken and cool.

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Debone and cut into bite-sized pieces.

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Strain the broth through a sieve lined with 2 paper towels , this removes the sediment and some of the fat.

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This can be done a day ahead and more fat can be removed from the top of the chilled broth.

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In a large sauce pan heat the oil over medium-high heat , saute the onion , carrots and celery until the onion is transulent.

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Add the strained broth and bring to a boil.

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Add the rice or noodles and simmer covered for 15 minutes.

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Stir in the chicken , cover.

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Simmer until the rice / noodles are tender and the chicken is heated through.

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Remove from heat and add the escarole.

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Cover and set aside until the escarole wilts , about 2 minutes.

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Add salt and pepper .

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Ingredients

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chicken, chicken broth, celery, carrot, saffron, sage, thyme, bay leaf, kosher salt, olive oil, onion, carrots, short-grain rice, escarole, salt and pepper