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Escarole & Rice Soup with Chicken
EatingWell Test Kitchen
“Escarole adds an assertive bite to an Italian-themed soup that would otherwise be just another chicken and rice soup.”
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
1Heat 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.
2Stir 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.