Chicken, Escarole & Rice Soup

1 Review
From: EatingWell Magazine January/February 1999

Based on an Italian classic, this soup blends the goodness of an Old World kitchen with modern convenience.

Ingredients 10 servings

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  • 1 tablespoon extra-virgin olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 head escarole, trimmed and thinly sliced
  • 3 14-ounce cans reduced-sodium chicken broth
  • 1 14-ounce can diced tomatoes
  • 1/2 cup long-grain white rice
  • 1 pound boneless, skinless chicken breasts, trimmed and cut into 1/2-inch pieces
  • 6 tablespoons freshly grated Romano or Parmesan cheese
  • Freshly ground pepper, to taste

Preparation

  • Active

  • Ready In

  1. Heat oil in a large pot over medium-high heat. Add onion and garlic; cook, stirring frequently, until they soften and begin to brown, 5 to 7 minutes. Add escarole and cook, stirring occasionally, until wilted, 2 to 3 minutes. Add broth, tomatoes and rice; bring to a boil. Reduce heat to low, cover and simmer until the rice is almost tender, 12 to 15 minutes.
  2. Add chicken and simmer until it is no longer pink in the center and the rice is tender, about 5 minutes. Season with pepper. Serve hot, sprinkled with Romano (or Parmesan).
  • Make Ahead Tip: Cover and refrigerate for up to 2 days or freeze for up to 2 months.

Nutrition information

  • Per serving: 155 calories; 4 g fat(1 g sat); 2 g fiber; 15 g carbohydrates; 14 g protein; 105 mcg folate; 28 mg cholesterol; 2 g sugars; 1044 IU vitamin A; 7 mg vitamin C; 73 mg calcium; 2 mg iron; 187 mg sodium; 440 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1 starch, 1 1/2 lean meat

Reviews 1

March 19, 2013
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By: EatingWell User
This was amazing! I also sauted carrots first then added onion and garlic. I also had roasted plum tomatoes in the freezer that I substituted for the canned.