Chicken Soup With Rice Or Noodles - cooking recipe

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

Preparation

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