STREAMING NOW: Taste in Translation

Chicken Soup With Rice or Noodles

sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“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.”
READY IN:
4hrs 30mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: