Escarole Soup With Chicken and Rice |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Quick, from Scratch Italian. Food & Wine. Ingredients:
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 |
Directions:
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.
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