Based on an Italian classic, this soup blends the goodness of an Old World kitchen with modern convenience. Source: EatingWell Magazine, January/February 1999

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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).

Tips

Make Ahead Tip: Cover and refrigerate for up to 2 days or freeze for up to 2 months.

Nutrition Facts

155 calories; 4.2 g total fat; 1.2 g saturated fat; 28 mg cholesterol; 187 mg sodium. 440 mg potassium; 15.4 g carbohydrates; 2.4 g fiber; 2 g sugar; 14.4 g protein; 1044 IU vitamin a iu; 7 mg vitamin c; 105 mcg folate; 73 mg calcium; 2 mg iron; 21 mg magnesium;

Reviews (2)

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2 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
05/08/2017
Yummy! I halved the recipe and being lazy (: used only one can of chicken broth and full can of tomato. Also had to substitute red onion for the onion and spinach for the escarole (Mom didn't want escarole because she doesn't like snails:P Worked fine! Read More
Rating: 4 stars
03/19/2013
This was amazing! I also sauted carrots first then added onion and garlic. I also had roasted plum tomatoes in the freezer that I substituted for the canned. Read More