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.
- 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
- Remove excess fat and giblets from the chicken and discard.
- In a 5-qt. crock-pot combine the chicken broth, chicken, celery, carrot, saffron, sage, thyme, bay leaf and kosher salt.
- 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.
- 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.
- In a large sauce pan heat the oil over medium-high heat, saute the onion, carrots and celery until the onion is transulent.
- Add the strained broth and bring to a boil.
- Add the rice or noodles and simmer covered for 15 minutes.
- Stir in the chicken, cover; simmer until the rice/noodles are tender and the chicken is heated through.
- Remove from heat and add the escarole; cover and set aside until the escarole wilts, about 2 minutes.
- Add salt and pepper to taste.