“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.”
READY IN:
1hr 25mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  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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