Escarole Soup With Chicken And Rice Chicken And Vegetable Recipes Italian Soup Recipes

Ingredients

3 tbsp. olive oil

1 carrot

1 onion

1 Rib Celery

4 cloves garlic

7 1/2 c. canned low-sodium chicken broth or homemade stock

3/4 c. RICE

1 1/2 tsp. salt

3/4 lb. escarole (1 small head)

1 lb. boneless

1/2 tsp. fresh-ground black pepper

2 tbsp. chopped fresh parsley

6 tbsp. grated Parmesan

Preparation

Step 1In a large pot, heat the oil over moderately low heat. Add the carrot, onion, celery, and garlic and cook, stirring occasionally, until the vegetables start to soften, about 5 minutes. Add the broth, rice, and salt. Bring to a boil. Reduce the heat and simmer, partially covered, for 10 minutes.Step 2Add the escarole to the pot. Bring to a simmer and cook until the escarole is almost tender, about 5 minutes. Add the chicken and pepper. Bring to a simmer and continue simmering for just 1 minute. The chicken should be done.Step 3Remove the pot from the heat. Stir in the parsley and Parmesan.Step 4Variation: For a richer soup, stir two well-beaten eggs into the pot along with the parsley and Parmesan cheese (after removing the pot from the heat).Step 5Wine Recommendation: Avoid a red wine-its tannins will accentuate the bitterness of the greens. Instead, try a rich tocai friulano, the nuttiness of which will complement the escarole.