Chicken Soup With Rice Or Noodles

• 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.

chicken, chicken broth, celery, carrot, saffron, sage, thyme, bay leaf, kosher salt, olive oil, onion, carrots, stalks celery, shortgrain rice, head, salt

Taken from www.food.com/recipe/chicken-soup-with-rice-or-noodles-208787 (may not work)