Chicken Soup With Rice or Noodles

Recipe by greksgirl
READY IN: 4hrs 30mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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