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Escarole Soup with Chicken and Rice
4.0 (4503 reviews)
Get dinner on the table pronto with this easy-to-make chicken escarole soup with rice. Use store-bought broth to keep things simple; cutting the chicken into small pieces means it cooks in virtually no time, right in the broth.
Total Time45
Servings?
616
Caloriesper servingNutrition Information
616
Calories
24 g
Fat
34 g
Carbs
63 g
Protein
4 g
Fiber
10 g
Sugar
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
Instructions
- 1In a large pot, heat the oil over moderately low heat. Add the carrot, onion, celery, and garlic; 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.
- 2Add 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.
- 3Remove the pot from the heat. Stir in the parsley and Parmesan.