Escarole & Rice Soup with Chicken

From EatingWell: January/February 1993 — Subscribe Now!

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

READER'S COMMENT:

"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 "

Escarole & Rice Soup with Chicken Recipe

6 servings

Active Time: 20 minutes

Total Time: 45 minutes

Nutrition Profile

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

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.
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.

Nutrition Bonus: Vitamin A (39% daily value), Folate (32% dv), Vitamin C (17% dv)

1 Carbohydrate Serving

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