RICE NOODLE CHICKEN SOUP RECIPES

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.

Steps:

• Soak the rice noodles in cold water for 1 hour. Rinse the soup vegetables and cut into large pieces. Rinse the chicken and put in a large pot with the soup vegetables and spices. Cover with cold water and bring to a boil. Simmer 45–50 minutes over medium heat.
• Remove the chicken from the cooking liquid and let cool. Discard the skin, remove the meat from the bones and tear meat into bite-sized pieces. Peel the carrots, cut into thirds and cut into fine strips. Rinse the chives, shake dry and finely chop. Halve the leek, rinse under running water, shake dry and chop only the white part into narrow rings.
• Peel and finely chop the ginger and garlic. Heat the oil in a saucepan and sauté ginger and garlic for 1 minute. Add the carrots and leek rings and sauté briefly. Add 800 ml (approximately 3 cups) of the chicken cooking liquid.
• Drain the noodles and cut into pieces with kitchen shears. Add the noodles and chicken to the saucepan. Warm the soup and season with fish sauce, soy sauce, and pepper. Serve in preheated soup bowls sprinkled with chives.