HOW TO COOK RICE NOODLES FOR SOUP RECIPES

Name: Chicken Soup With Rice or Noodles
Prep time: 30 min
Cook time: 4 h
Total time: 4 h 30 min
Yield: 4-6 serving(s)
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

CHICKEN SOUP WITH RICE OR NOODLES RECIPE - FOOD.COM

Chicken Soup With Rice or Noodles Recipe - Food.com image

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.

Total Time 4 hours 30 minutes

Prep Time 30 minutes

Cook Time 4 hours

Yield 4-6 serving(s)

Number Of Ingredients 16

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

Steps:

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.

Nutrition Facts : Calories 698.5, FatContent 36.1, SaturatedFatContent 10, CholesterolContent 155.2, SodiumContent 2246.8, CarbohydrateContent 40.2, FiberContent 7.1, SugarContent 5.2, ProteinContent 50.4

RICE NOODLES RECIPES | BBC GOOD FOOD

Rice noodles recipes | BBC Good Food image

Cook rice noodles in a range of speedy stir-fries, salads and soups. Our recipes use thick noodles, thin vermicelli noodles and flat pad Thai-style noodles.

Provided by Good Food team

Number Of Ingredients 1

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