ESCAROLE SOUP WITH CHICKEN AND RICE

Escarole Soup with Chicken and Rice image

Provided by Lucca Rossi

Time 30m

Number Of Ingredients 13

3 Tbsp olive oil
1 carrot, diced
1 onion, diced
1 celery rib, diced
4 clove garlic, minced
7 1/2 c chicken broth
3/4 c rice, aborio works well
1 1/2 tsp salt
3/4 lb escarole, about 1 sm head, leaves washed & cut into 1/2 inch ribbons
1 1/4 lb chicken breast, cut into 1/2 inch dice
1/2 tsp pepper
2 Tbsp fresh parsley
6 Tbsp parmesan cheese

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.
4. 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).