Chicken Soup With Rice Or Noodles Recipe

Name: Chicken Soup With Rice Or Noodles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (3 -4 lb) chicken; 1 (48 ounce) can chicken broth (I use Swanson's low fat); 1 stalk celery; 1 carrot; 1 pinch saffron; 1 pinch sage; 1 pinch thyme; 1 bay leaf; 2 teaspoons kosher salt; 2 teaspoons olive oil; 1 medium onion, chopped; 2 -3 carrots, coarsely grated; 2 stalks celery, thinly sliced; 2/3 cup short-grain rice or 2 cups Reames frozen noodles; 1 head escarole, washed and coarsely chopped; salt and pepper

Servings: persons

1 (3 -4 lb) chicken
1 (48 ounce) can chicken broth (I use Swanson's low fat)
1 stalk celery
1 carrot
1 pinch saffron
1 pinch sage
1 pinch thyme
1 bay leaf
2 teaspoons kosher salt
2 teaspoons olive oil
1 medium onion, chopped
2 -3 carrots, coarsely grated
2 stalks celery, thinly sliced
2/3 cup short-grain rice or 2 cups Reames frozen noodles
1 head escarole, washed and coarsely chopped
salt and pepper

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.

329

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 (3 -4 lb) chicken, 1 (48 ounce) can chicken broth (I use Swanson's low fat), 1 stalk celery, 1 carrot, and more.

Yes, Chicken Soup With Rice Or Noodles falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Soup With Rice Or Noodles

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions