Recipe: Escarole Soup with Chicken and Rice (Italian)

ESCAROLE SOUP WITH CHICKEN AND RICE

3 tablespoons olive oil
1 carrot, chopped
1 onion, chopped
1 rib celery, chopped
4 garlic cloves, minced
7 1/2 cups low-sodium defatted chicken broth
3/4 cup 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 fresh parsley, chopped
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.

Servings: 4
Source: Quick from Scratch: Italian by Food and Wine Magazine