Escarole & Rice Soup with Chicken

http://www.eatingwell.com/recipes/escarole_rice_soup_with_chicken.html

From EatingWell:  January/February 1993

Escarole adds an assertive bite to an Italian-themed soup that would otherwise be just another chicken and rice soup.

6 servings | Active Time: 20 minutes | Total Time: 45 minutes

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 small onion, chopped
• 1 head escarole, thinly sliced
• 7 cups reduced-sodium chicken broth, divided
• 1/2 cup arborio, or other short-grain rice
• 12 ounces boneless, skinless chicken breasts, trimmed and cut into 1/2-inch cubes
• 1 14-ounce can whole tomatoes, drained, seeded and chopped
• 1/4 teaspoon salt
• Freshly ground pepper to taste
• 2 tablespoons grated Asiago, or Parmesan cheese

Preparation

1. Heat oil in a Dutch oven over medium-high heat. Add onion and cook, stirring, until golden, 2 to 3 minutes. Add escarole and 1 cup broth. Bring to a boil. Reduce heat to low, cover and simmer for 15 minutes.
2. Stir in the remaining 6 cups broth and bring to a simmer. Add rice and simmer, covered, for 10 minutes. Add chicken and tomatoes and cook, covered, until the rice is tender and the chicken is no longer pink inside, about 5 minutes longer. Season with salt and pepper. Ladle into bowls and top with cheese.

Nutrition

Per serving : 173 Calories; 5 g Fat; 2 g Sat; 2 g Mono; 41 mg Cholesterol; 13 g Carbohydrates; 20 g Protein; 3 g Fiber; 386 mg Sodium; 492 mg Potassium

1 Carbohydrate Serving

Exchanges: 1/2 starch, 1 vegetable, 2 lean meat