Chicken Soup With Rice or Noodles |
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Prep Time: 30 Minutes Cook Time: 240 Minutes |
Ready In: 270 Minutes Servings: 6 |
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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. Ingredients:
1 (3 -4 lb) chicken |
1 (48 ounce) can chicken broth (i use swanson's low fat) |
1 stalk celery |
1 carrot |
1 pinch saffron |
1 pinch sage |
1 pinch thyme |
1 bay leaf |
2 teaspoons kosher salt |
2 teaspoons olive oil |
1 medium onion, chopped |
2 -3 carrots, coarsely grated |
2 stalks celery, thinly sliced |
2/3 cup short-grain rice or 2 cups reames frozen noodles |
1 head escarole, washed and coarsely chopped |
salt and pepper |
Directions:
1. Remove excess fat and giblets from the chicken and discard.
2. In a 5-qt. crock-pot combine the chicken broth, chicken, celery, carrot, saffron, sage, thyme, bay leaf and kosher salt.
3. Cook on high for 4-5 hours or until the chicken falls off the bone. Remove the chicken and cool; debone and cut into bite-sized pieces.
4. Strain the broth through a sieve lined with 2 paper towels, this removes the sediment and some of the fat. This can be done a day ahead and more fat can be removed from the top of the chilled broth.
5. In a large sauce pan heat the oil over medium-high heat, saute the onion, carrots and celery until the onion is transulent.
6. Add the strained broth and bring to a boil.
7. Add the rice or noodles and simmer covered for 15 minutes.
8. Stir in the chicken, cover; simmer until the rice/noodles are tender and the chicken is heated through.
9. Remove from heat and add the escarole; cover and set aside until the escarole wilts, about 2 minutes.
10. Add salt and pepper to taste.
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