Name: Escarole Soup with Chicken and Rice
Yield: 4
Ingredients: 3 tbsp. olive oil -; 1 carrot -; 1 onion -; 1 Rib Celery -; 4 cloves garlic -; 7 1/2 c. canned low-sodium chicken broth or homemade stock -; 3/4 c. RICE -; 1 1/2 tsp. salt -; 3/4 lb. escarole (1 small head) -; 1 lb. boneless -; 1/2 tsp. fresh-ground black pepper -; 2 tbsp. chopped fresh parsley -; 6 tbsp. grated Parmesan -

Recipe information

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Ingredients for - Escarole Soup with Chicken and Rice

1. 3 tbsp. olive oil -

2. 1 carrot -

3. 1 onion -

4. 1 Rib Celery -

5. 4 cloves garlic -

6. 7 1/2 c. canned low-sodium chicken broth or homemade stock -

7. 3/4 c. RICE -

8. 1 1/2 tsp. salt -

9. 3/4 lb. escarole (1 small head) -

10. 1 lb. boneless -

11. 1/2 tsp. fresh-ground black pepper -

12. 2 tbsp. chopped fresh parsley -

13. 6 tbsp. grated Parmesan -

How to cook deliciously - Escarole Soup with Chicken and Rice

1. Stage

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. Stage

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. Stage

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

4. Stage

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).

5. Stage

Wine Recommendation: Avoid a red wine-its tannins will accentuate the bitterness of the greens. Instead, try a rich tocai friulano, the nuttiness of which will complement the escarole.