“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.”
1hr 25mins

Ingredients Nutrition


  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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