Escarole & Rice Soup with Chicken
Escarole & Rice Soup with Chicken might be just the main course you are searching for. This recipe serves 6. One portion of this dish contains roughly 21g of protein, 6g of fat, and a total of 237 calories. For $1.96 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. A mixture of parmesan cheese, olive oil, escarole, and a handful of other ingredients are all it takes to make this recipe so tasty. It will be a hit at your Winter event. 22 people were glad they tried this recipe. It is brought to you by Eating Well. From preparation to the plate, this recipe takes around 45 minutes. It is a good option if you're following a gluten free diet. All things considered, we decided this recipe deserves a spoonacular score of 91%. This score is excellent. Users who liked this recipe also liked Chicken, Escarole & Rice Soup, {38 Power Foods} Escarole and Brown Rice Soup, and Chicken-Escarole Soup.
Servings: 6
Preparation duration: 20 minutes
Cooking duration: 25 minutes
Ingredients:
1/2 cup arborio, or other short-grain rice
1 14-ounce can whole tomatoes, drained, seeded and chopped
1 head escarole, thinly sliced
7 cups reduced-sodium chicken broth, divided
1 tablespoon extra-virgin olive oil
1 small onion, chopped
2 tablespoons grated Asiago, or Parmesan cheese
Freshly ground pepper to taste
1/4 teaspoon salt
12 ounces boneless, skinless chicken breasts, trimmed and cut into 1/2-inch cubes
Equipment:
dutch oven
bowl
ladle
Cooking instruction summary:
Heat oil in a Dutch oven over medium-high heat. Add onion and cook, stirring, until golden, 2 to 3 minutes. Add escarole and 1 cup broth. Bring to a boil. Reduce heat to low, cover and simmer for 15 minutes.Stir in the remaining 6 cups broth and bring to a simmer. Add rice and simmer, covered, for 10 minutes. Add chicken and tomatoes and cook, covered, until the rice is tender and the chicken is no longer pink inside, about 5 minutes longer. Season with salt and pepper. Ladle into bowls and top with cheese.
Step by step:
1. Heat oil in a Dutch oven over medium-high heat.
2. Add onion and cook, stirring, until golden, 2 to 3 minutes.
3. Add escarole and 1 cup broth. Bring to a boil. Reduce heat to low, cover and simmer for 15 minutes.Stir in the remaining 6 cups broth and bring to a simmer.
4. Add rice and simmer, covered, for 10 minutes.
5. Add chicken and tomatoes and cook, covered, until the rice is tender and the chicken is no longer pink inside, about 5 minutes longer. Season with salt and pepper. Ladle into bowls and top with cheese.
Nutrition Information:
covered percent of daily need
