Escarole Soup With Chicken And Rice Recipe

Name: Escarole Soup With Chicken And Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 (1 small head), leaves washed and cut into 1/2-inch ribbons; 1 1/3 pounds boneless, skinless chicken breasts (about 4 in all), cut into 1/2-inch dice; 1/2 teaspoon fresh-ground black pepper; 2 tablespoons chopped fresh parsley; 6 tablespoons grated Parmesan

Servings: persons

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 (1 small head), leaves washed and cut into 1/2-inch ribbons
1 1/3 pounds boneless, skinless chicken breasts (about 4 in all), cut into 1/2-inch dice
1/2 teaspoon fresh-ground black pepper
2 tablespoons chopped fresh parsley
6 tablespoons grated Parmesan

1
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.
2
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.
3
Remove the pot from the heat. Stir in the parsley and Parmesan.
4
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).
5
Wine Recommendation: Avoid a red wine--its tannins will accentuate the bitterness of the greens. Instead, try a rich tocai friulano, the nuttiness of which will complement the escarole.

1345

kcal

Calories

Fat

Carbs

199

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 tablespoons olive oil, 1 carrot, chopped, 1 onion, chopped, 1 rib celery, chopped, and more.

Yes, Escarole Soup With Chicken And Rice falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Escarole Soup With Chicken And Rice

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