Recipe

Chicken Soup With Rice Or Noodles Recipe

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Ingredients

Directions

Step #1 Remove excess fat & giblets from the chicken & discard.
Step #2 In a 5-qt.
Step #3 crock-pot mix the chicken broth, saffron, celery, sage, chicken, thyme, carrot, bay leaf & kosher salt.
Step #4 Cook on high for 4-5 hrs or until the chicken falls off the bone.
Step #5 Remove the chicken & cool; debone & cut into bite-sized pieces.
Step #6 Strain the broth through a sieve lined with 2 paper towels, this removes the sediment & some of the fat.
Step #7 This can be done a day ahead & more fat can be removed from the top of the chilled broth.
Step #8 In a large sauce pan heat the oil over medium-high heat, saute the onion, carrots & celery until the onion is transulent.
Step #9 Add the strained broth & bring to a boil.
Step #10 Add the rice or noodles & let simmer covered for 15 mins.
Step #11 Stir in the chicken, cover; simmer until the rice/noodles are tender & the chicken is heated through.
Step #12 Remove from heat & add the escarole; cover & set aside until the escarole wilts, about 2 mins.
Step #13 Add salt & pepper to taste.
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