Prep 25 mins
Cook 1 hr
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.
- 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
- Cook rice according to package directions; reserve.
- In large pot, over high heat, combine chicken pieces, broth and 3 1/3 cups water.
- Bring to a boil, reduce heat to medium; cook 25-30 minutes.
- Strain broth, cool slightly.
- Discard bones and reserve chicken meat and broth.
- In same pot, heat oil over medium-high heat.
- Add onion, thyme, pepper, parsley and salt; cook until softened, 3 minutes.
- Add carrots, celery and reserved broth; bring to a boil.
- Add bouillon cubes.
- Bring to a boil.
- Over medium heat, cook 10 minutes.
- Add chicken and collards; cook until vegetables are tender, 10 minutes.
- Stir in rice.
- Note: You can stir in 4 cups cooked noodles into broth instead of rice, if desired.
This soup came out great! Next time I might add some more carrots.