- Special Pricing
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
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.
Tip: VARIATION: For a richer soup, stir 2 well-beaten eggs into the pot along with the parsley and Parmesan cheese (after removing the pot from the heat). 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.
Recipe reprinted by permission of Food and Wine. All rights reserved.
nutrition information per serving
552 calories; 15g total fat; 95mg cholesterol; 1500mg sodium; 43g carbohydrates; 5g fiber; 55g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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