escarole soup with chicken and rice
What could be better on a cold night with some crusty bread & a bottle of wine??
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prep time
20 Min
cook time
10 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 3 tablespoons olive oil
- 1 - carrot, diced
- 1 - onion, diced
- 1 - celery rib, diced
- 4 cloves garlic, minced
- 7 1/2 cups chicken broth
- 3/4 cup rice, aborio works well
- 1 1/2 teaspoons salt
- 3/4 pound escarole, about 1 sm head, leaves washed & cut into 1/2 inch ribbons
- 1 1/4 pounds chicken breast, cut into 1/2 inch dice
- 1/2 teaspoon pepper
- 2 tablespoons fresh parsley
- 6 tablespoons parmesan cheese
How To Make escarole soup with chicken and rice
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Step 1In 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
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Step 2Add 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.
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Step 3Remove the pot from the heat. Stir in the parsley and Parmesan.
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Step 4For 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).
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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