Escarole adds an assertive bite to an Italian-themed soup that would otherwise be just another chicken and rice soup. Source: EatingWell Magazine, January/February 1993

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Ingredients

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Directions

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  • 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.

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  • 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 Facts

187 calories; 4.7 g total fat; 1.2 g saturated fat; 33 mg cholesterol; 851 mg sodium. 682 mg potassium; 18.3 g carbohydrates; 3.7 g fiber; 2 g sugar; 18.2 g protein; 2029 IU vitamin a iu; 12 mg vitamin c; 136 mcg folate; 81 mg calcium; 2 mg iron; 31 mg magnesium;

Reviews (2)

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2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/30/2011
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 Read More
Rating: 5 stars
10/29/2011
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 Read More