Escarole & Rice Soup with Chicken

Escarole & Rice Soup with Chicken

2 Reviews
From: EatingWell Magazine, January/February 1993

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

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 1 tablespoon extra-virgin olive oil
  • 1 small onion, chopped
  • 1 head escarole, thinly sliced
  • 7 cups reduced-sodium chicken broth, divided
  • ½ cup arborio, or other short-grain rice
  • 12 ounces boneless, skinless chicken breasts, trimmed and cut into ½-inch cubes
  • 1 14-ounce can whole tomatoes, drained, seeded and chopped
  • ¼ teaspoon salt
  • Freshly ground pepper to taste
  • 2 tablespoons grated Asiago, or Parmesan cheese


  • Active

  • Ready In

  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 information

  • Per serving: 187 calories; 5 g fat(1 g sat); 4 g fiber; 18 g carbohydrates; 18 g protein; 136 mcg folate; 33 mg cholesterol; 2 g sugars; 2,029 IU vitamin A; 12 mg vitamin C; 81 mg calcium; 2 mg iron; 851 mg sodium; 682 mg potassium
  • Nutrition Bonus: Vitamin A (41% daily value), Folate (34% dv), Vitamin C (20% dv)
  • Carbohydrate Servings: 1
  • Exchanges: ½ starch, 1 vegetable, 2 lean meat

Reviews 2

October 12, 2010
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By: EatingWell User
I had this at a friend's house the other night. It was a beautiful and delicious dish. She said that she had made the chicken broth from scratch, which makes it slightly richer tasting. Am just now printing it off for myself. I seemed to have missed the recipe when it was in the magazine. Jeannie, Kansas City
September 28, 2009
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By: EatingWell User
I made this for my husband and he loved it and so did I. This is a regular now in our house. I did add a bit more chicken and a dash or two of red pepper to spice it up a bit. Laura, san jose, ca
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