Escarole Soup with Chicken and Rice Recipe

Escarole Soup with Chicken and Rice Recipe

How To Make Escarole Soup with Chicken and Rice

Whip up a warm and filling meal with this no-fuss escarole soup recipe, packed with tender chicken pieces, rice, and a medley of savory vegetables!

Preparation: 10 minutes
Cooking: 45 minutes
Total: 55 minutes



  • 3tbspolive oil
  • 1carrot
  • 1onion
  • 1rib celery
  • 4garlic cloves
  • cupschicken broth,low sodium
  • ¾cuprice
  • tspsalt
  • ¾lbescarole,(1 small head)
  • 1lbchicken,boneless
  • ½tspfresh ground black pepper
  • 2tbspfresh parsley,chopped
  • 6tbspparmesan,grated


  1. In a large pot, heat the oil over moderately low heat. Add the carrot, onion, celery, and garlic and cook, stirring occasionally, for about 5 minutes, until the vegetables start to soften. Add the broth, rice, and salt.

  2. Bring to a boil. Reduce the heat and simmer, partially covered, for 10 minutes.

  3. Add the escarole to the pot. Bring to a simmer and cook for about 5 minutes until the escarole is almost tender.

  4. Add the chicken and pepper. Bring to a simmer and continue simmering for just 1 minute.

  5. Remove the pot from the heat. Stir in the parsley and Parmesan.

  6. Serve warm, and enjoy!

Recipe Notes

 Variation: 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)


  • Calories: 722.46kcal
  • Fat: 36.63g
  • Saturated Fat: 10.13g
  • Trans Fat: 0.11g
  • Monounsaturated Fat: 18.22g
  • Polyunsaturated Fat: 5.90g
  • Carbohydrates: 54.77g
  • Fiber: 3.97g
  • Sugar: 9.45g
  • Protein: 41.44g
  • Cholesterol: 108.03mg
  • Sodium: 1792.57mg
  • Calcium: 237.00mg
  • Potassium: 1058.62mg
  • Iron: 2.98mg
  • Vitamin A: 218.34µg
  • Vitamin C: 12.08mg
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