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escarole soup with chicken and rice

Lucca avatar
Recipe by
Lucca Rossi
@Lucca
Boston, MA

What could be better on a cold night with some crusty bread & a bottle of wine??

yield 4 serving(s)
prep time 20 Min
cook time 10 Min
method Stove Top

Ingredients For escarole soup with chicken and rice

  • 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

How To Make escarole soup with chicken and rice

  • 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).
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Categories & Tags for Escarole Soup with Chicken and Rice:

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