Escarole Soup with Chicken and Rice

Prep Time: -
Cook Time: -
Serves: 4

Recipe Provided By: Food & Wine

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Ingredients

3 tablespoons olive oil
1 carrot, chopped
1 onion, chopped
1 rib celery, chopped
4 cloves garlic, minced
7 1/2 cups canned low-sodium chicken broth or homemade stock
3/4 cup rice, preferably arborio
1 1/2 teaspoons salt
3/4 pound escarole, leaves washed and cut into 1/2-inch ribbons
1 1/3 pounds boneless, skinless chicken breasts, cut into 1/2-inch dice
1/2 teaspoon fresh-ground black pepper
2 tablespoons chopped fresh parsley
6 tablespoons grated Parmesan

Nutrition Info

Per Serving

Calories: 532 kcal
|
Carbohydrates: 45 g
|
Dietary Fiber: 4 g
|
Fat: 18 g
|
Protein: 43 g
|
Sugars: 4 g

About: Nutrition Info

Cooking Directions

In a large pot, heat the oil over moderately low heat. Add the carrot, onion, celery, and garlic and cook, stirring occasionally, until the vegetables start to soften, about 5 minutes. Add the broth, rice, and salt. Bring to a boil. Reduce the heat and simmer, partially covered, for 10 minutes.
Add the escarole to the pot. Bring to a simmer and cook until the escarole is almost tender, about 5 minutes. Add the chicken and pepper. Bring to a simmer and continue simmering for just 1 minute. The chicken should be done.
Remove the pot from the heat. Stir in the parsley and Parmesan.

Yield: 4 servings

3. Still Hungry?

Since the chicken is cut into such small pieces, it cooks in no time. Add it to the pot, simmer very briefly, and then serve the soup right away before the chicken has a chance to overcook.

Notes:

Variation: For a richer soup, stir two well-beaten eggs into the pot along with the parsley and Parmesan cheese (after removing the pot from the heat).

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