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

EatingWell Test Kitchen
Source: EatingWell Magazine, January/February 1993


Recipe Summary

45 mins


Ingredient Checklist


Instructions Checklist
  • 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 Facts

187 calories; protein 18.2g; carbohydrates 18.3g; dietary fiber 3.7g; sugars 2g; fat 4.7g; saturated fat 1.2g; cholesterol 33.4mg; vitamin a iu 2029.3IU; vitamin c 11.7mg; folate 136.1mcg; calcium 80.5mg; iron 1.8mg; magnesium 30.9mg; potassium 681.7mg; sodium 850.8mg; thiamin 0.3mg.

Reviews (1)

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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
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
Rating: 5 stars
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