Escarole Soup With Chicken And Rice Recipe

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Escarole Soup with Chicken and Rice

Lucca Rossi

By
@Lucca

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


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Rating:

Serves:

4

Prep:

20 Min

Cook:

10 Min

Method:

Stove Top

Ingredients

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

Directions Step-By-Step

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).

About this Recipe

Course/Dish: Chicken Soups
Main Ingredient: Chicken
Regional Style: Italian
Hashtags: #chicken, #soup