Name: Escarole Soup with Chicken and Rice Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4
Cuisine: Italian
Ingredients: 3 tbsp olive oil; 1 Carrot; 1 onion; 1 rib celery; 4 cloves garlic; 7½ cups low sodium chicken broth; ¾ cup rice; 1½ tsp salt; ¾ lb escarole; 1 lb boneless; ½ tsp fresh ground black pepper; 2 tbsp Fresh Parsley; 6 tbsp parmesan

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

Serves:

Ingredients

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

Instructions

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.
Bring to a boil. Reduce the heat and simmer, partially covered, for 10 minutes.
Add the escarole to the pot. Bring to a simmer and cook for about 5 minutes until the escarole is almost tender.
Add the chicken and pepper. Bring to a simmer and continue simmering for just 1 minute.
Remove the pot from the heat. Stir in the parsley and Parmesan.
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)