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!
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!
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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