SUMMERY CHICKEN-AND-RICE SOUP

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Summery Chicken-and-Rice Soup image

When shoulder season hits and the weather starts to change, what about the glut of late-summer vegetables you still have in your fridge? A recipe like this chicken and rice soup that's packed with vegetables including summer squash and Swiss chard can really come in handy.

Provided by Martha Stewart

Categories     Soup Recipes

Time 50m

Number Of Ingredients 11

2 tablespoons extra-virgin olive oil, plus more for drizzling
1 small onion, minced (3/4 cup)
1 tablespoon minced garlic (from 3 cloves)
1 celery stalk, diced (1/2 cup)
Kosher salt and freshly ground pepper
1/4 cup jasmine or other white rice, rinsed and drained
4 cups low-sodium chicken broth
2 summer squashes, such as zucchini or yellow squash, or a combination (1 pound), cut into a 1/2-inch dice (3 cups)
2 1/2 cups packed torn hardy greens, such as Swiss-chard leaves or escarole
1 1/2 cups shredded cooked chicken (mix of light and dark meat)
Grated Pecorino Romano and thinly sliced basil, for serving

Steps:

  • Heat oil in a medium saucepan over medium-high until shimmering. Add onion, garlic, and celery; season with salt and pepper. Cook, stirring occasionally, until onion is translucent, 4 minutes. Add rice and broth; bring to a boil. Add squashes and return to a boil, then reduce heat and simmer 10 minutes.
  • Stir in greens; simmer until all vegetables are very tender, 4 to 5 minutes. Stir in chicken and heat through, about 2 minutes; season to taste. Serve, drizzled with oil and sprinkled with cheese and basil.

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