SOUP WITH RICE NOODLES 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 mussels in a bowl of cold salted water for 20 minutes. Drain.
• Bring a small pot of water to a boil. Add noodles; simmer until tender, 2 to 3 minutes. Drain and rinse with cold water.
• Bring 1 quart of water to a boil in the same pot. Add tomato, onion, tomato puree, sauerkraut, chile oil, garlic, and salt. Simmer until onion softens, about 10 minutes. Stir in mussels; simmer for 1 minute. Stir in prawns; simmer until opaque, 1 to 2 minutes. Stir in rice noodles. Garnish with parsley.