Escarole Soup With Chicken And Rice

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 3 tablespoons olive oil
• 1 carrot, chopped
• 1 onion, chopped
• 1 celery rib, chopped
• 4 garlic cloves, minced
• 7 1/2 cups canned low sodium chicken broth or 7 1/2 cups homemade stock
• 3/4 cup rice, preferably arborio
• 1 1/2 teaspoons salt
• 3/4 lb escarole, leaves washed and cut into 1/2-inch ribbons (1 small head)
• 1 1/3 lbs boneless skinless chicken breasts (about 4 in all)
• 1/2 teaspoon fresh ground black pepper
• 2 tablespoons chopped fresh parsley
• 6 tablespoons grated parmesan cheese

Recipe

• 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.
• 2 add the broth, rice, and salt. bring to a boil. reduce the heat and simmer, partially covered, for 10 minutes.
• 3 add the escarole to the pot. bring to a simmer and cook until the escarole is almost tender, about 5 minutes.
• 4 add the chicken and pepper. bring to a simmer and continue simmering for just 1 minute. the chicken should be done.
• 5 remove the pot from the heat. stir in the parsley and parmesan.