Escarole Soup With Chicken and Rice

Quick, from Scratch Italian. Food & Wine.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 3  tablespoons olive oil
• 1  carrot, chopped
• 1  onion, chopped
• 1  celery rib, chopped
• 4  garlic cloves, minced
• 7 1⁄2 cups  canned low sodium chicken broth or 7 1⁄2 cups  homemade  stock
• 3⁄4 cup rice, preferably arborio
• 1 1⁄2 teaspoons salt
• 3⁄4 lb escarole, leaves washed and cut into 1/2-inch ribbons (1 small head)
• 1 1⁄3 lbs boneless skinless chicken breasts (about 4 in all)
• 1⁄2 teaspoon fresh ground black pepper
• 2  tablespoons  chopped fresh parsley
• 6  tablespoons  grated parmesan cheese

Directions

1. 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.
2. Add the broth, rice, and salt. Bring to a boil. Reduce the heat and simmer, partially covered, for 10 minutes.
3. Add the escarole to the pot. Bring to a simmer and cook until the escarole is almost tender, about 5 minutes.
4. Add the chicken and pepper. Bring to a simmer and continue simmering for just 1 minute. The chicken should be done.
5. Remove the pot from the heat. Stir in the parsley and Parmesan.