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Chicken Soup With Rice or Noodles

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“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.”
4hrs 30mins

Ingredients Nutrition


  1. Remove excess fat and giblets from the chicken and discard.
  2. In a 5-qt. crock-pot combine the chicken broth, chicken, celery, carrot, saffron, sage, thyme, bay leaf and kosher salt.
  3. 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.
  4. 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.
  5. In a large sauce pan heat the oil over medium-high heat, saute the onion, carrots and celery until the onion is transulent.
  6. Add the strained broth and bring to a boil.
  7. Add the rice or noodles and simmer covered for 15 minutes.
  8. Stir in the chicken, cover; simmer until the rice/noodles are tender and the chicken is heated through.
  9. Remove from heat and add the escarole; cover and set aside until the escarole wilts, about 2 minutes.
  10. Add salt and pepper to taste.

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