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Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 12 |
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I came up with this recipe when I was craving chicken soup, with rice, not with noodles. I just used whatever I had in my refrigerator at the time and I really enjoyed it. You can substitute spinach for the collards if you would like. Cook it until just wilted, about three minutes. Ingredients:
1 1/2 cups brown rice |
1 (2 lb) rotisserie-cooked chicken, quartered |
5 (14 1/2 ounce) cans fat-free low-sodium chicken broth |
1 tablespoon canola oil |
1 large onion, chopped |
3 bouillon cubes |
1 teaspoon dried thyme |
1/4 teaspoon pepper |
2 bay leaves |
1 teaspoon parsley |
1 1/2 cups carrots, cut into 3/4 inch pieces |
1 1/2 cups celery, diced |
4 cups collard greens, thick stems removed, chopped |
salt, to taste |
Directions:
1. Cook rice according to package directions; reserve.
2. In large pot, over high heat, combine chicken pieces, broth and 3 1/3 cups water.
3. Bring to a boil, reduce heat to medium; cook 25-30 minutes.
4. Strain broth, cool slightly.
5. Discard bones and reserve chicken meat and broth.
6. In same pot, heat oil over medium-high heat.
7. Add onion, thyme, pepper, parsley and salt; cook until softened, 3 minutes.
8. Add carrots, celery and reserved broth; bring to a boil.
9. Add bouillon cubes.
10. Bring to a boil.
11. Over medium heat, cook 10 minutes.
12. Add chicken and collards; cook until vegetables are tender, 10 minutes.
13. Stir in rice.
14. Note: You can stir in 4 cups cooked noodles into broth instead of rice, if desired.
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