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Escarole Soup with Chicken and Rice

Source: Quick From Scratch - Italian
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  15 Minutes
Total Time:  25 Minutes
  Serves 4
Since the chicken is cut into such small pieces, it cooks in no time. Add it to the pot, simmer very briefly, and then serve the soup right away before the chicken has a chance to overcook.
3 tablespoons olive oil
1 carrot, chopped
1 onion, chopped
1 rib celery, chopped
4 cloves garlic, minced
7 1/2 cups canned low-sodium chicken broth or homemade stock
3/4 cup rice, preferably arborio rice
1 1/2 teaspoons salt
3/4 pound escarole (1 small head), leaves washed and cut into 1/2-inch ribbons
1 1/3 pounds boneless, skinless chicken breasts (about 4 in all), cut into 1/2-inch dice
1/2 teaspoon fresh-ground black pepper
2 tablespoons chopped fresh parsley
6 tablespoons grated Parmesan cheese
Escarole Soup with Chicken and Rice Recipe at
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

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.

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


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).

Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 A World of Chicken Soup
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 552
Fat. Total: 15g
Fiber: 5g
Carbohydrates, Total: 43g
Sodium: 1500mg
% Cal. from Fat: 24%
Cholesterol: 95mg
Protein: 55g
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: MaryAnne, GA Reviewed: 01/14/2012
A family Favorite
My family LOVES this soup. I substitue the celery with fennel which is sublime and often the rice with pastina. I always include the beaten eggs and parmesan.
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