Chicken, Escarole & Rice Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1 tablespoon extra-virgin olive oil1 large onion, chopped2 cloves garlic, minced1 head escarole, trimmed and thinly sliced3 14-ounce cans reduced-sodium chicken broth1 14-ounce can diced tomatoes1/2 cup long-grain white rice1 pound boneless, skinless chicken breasts, trimmed and cut into 1/2-inch piecesFreshly ground pepper, to taste6 tablespoons freshly grated Romano or Parmesan cheese
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).
Tips & Notes
Make Ahead Tip: Cover and refrigerate for up to 2 days or freeze for up to 2 months.
Makes 10 1-cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user DELIRIUM874.
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).
Tips & Notes
Make Ahead Tip: Cover and refrigerate for up to 2 days or freeze for up to 2 months.
Makes 10 1-cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user DELIRIUM874.
Nutritional Info Amount Per Serving
- Calories: 115.2
- Total Fat: 2.9 g
- Cholesterol: 28.7 mg
- Sodium: 393.7 mg
- Total Carbs: 5.6 g
- Dietary Fiber: 0.8 g
- Protein: 14.3 g
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