Chicken, Escarole & Rice Soup
http://www.eatingwell.com/recipes/chicken_escarole_rice_soup.html
From EatingWell: January/February 1999, The EatingWell Diabetes Cookbook (2005)Based on an Italian classic, this soup blends the goodness of an Old World kitchen with modern convenience.
10 servings, 1 cup each | Active Time: 15 minutes | Total Time: 30-45 minutes
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 head escarole, trimmed and thinly sliced
- 3 14-ounce cans reduced-sodium chicken broth
- 1 14-ounce can diced tomatoes
- 1/2 cup long-grain white rice
- 1 pound boneless, skinless chicken breasts, trimmed and cut into 1/2-inch pieces
- Freshly ground pepper, to taste
- 6 tablespoons freshly grated Romano or Parmesan cheese
Preparation
- Heat oil in a large pot over medium-high heat. Add onion and garlic; cook, stirring frequently, until they soften and begin to brown, 5 to 7 minutes. Add escarole and cook, stirring occasionally, until wilted, 2 to 3 minutes. Add broth, tomatoes and rice; bring to a boil. Reduce heat to low, cover and simmer until the rice is almost tender, 12 to 15 minutes.
- Add chicken and simmer until it is no longer pink in the center and the rice is tender, about 5 minutes. Season with pepper. Serve hot, sprinkled with Romano (or Parmesan).
Nutrition
Per serving : 157 Calories; 4 g Fat; 1 g Sat; 2 g Mono; 30 mg Cholesterol; 15 g Carbohydrates; 16 g Protein; 2 g Fiber; 166 mg Sodium; 337 mg Potassium
1 Carbohydrate Serving
Exchanges: 1 starch, 1 1/2 lean meat
Tips & Notes
- Make Ahead Tip: Cover and refrigerate for up to 2 days or freeze for up to 2 months.