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Escarole & Rice Soup with Chicken

January/February 1993

Your rating: None Average: 5 (5 votes)

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



READER'S COMMENT:
"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...
Escarole & Rice Soup with Chicken Recipe

Makes: 6 servings

Active Time:

Total Time:

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

  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

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)

Carbohydrate Servings: 1

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



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Recipe Categories

Servings
6
Main Ingredient
Chicken
Preparation/ Technique
Saute
Meal/Course
Lunch
Dinner

Season
Spring
Fall
Winter
Ethnic/Regional
Italian
Ease of Preparation
Easy
Total Time
45 minutes or less
Publication
January/February 1993

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