ESCAROLE SOUP WITH CHICKEN AND RICE

ESCAROLE SOUP WITH CHICKEN AND RICE image

Yield 4 Servings

Number Of Ingredients 13

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3 tablespoons olive oil
1 carrot, chopped
1 onion, chopped
1 rib celery, chopped
4 cloves garlic, minced
7 1/2 cups canned low-sodium chicken broth or homemade stock
3/4 cup rice, preferably arborio
1 1/2 teaspoons salt
3/4 pound escarole, leaves washed and cut into 1/2-inch ribbons
1 1/3 pounds boneless, skinless chicken breasts, cut into 1/2-inch dice
1/2 teaspoon fresh-ground black pepper
2 tablespoons chopped fresh parsley
6 tablespoons grated Parmesan

Steps:

1. In 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. 2. Add 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. 3. Remove the pot from the heat. Stir in the parsley and Parmesan.