CHICKEN , ESCAROLE & RICE SOUP-Jan Hatch
2 tbsp olive oil
1 onion, chopped
1 clove garlic, finely chopped
1 head escarole, trimmed, washed and thinly sliced (About 10 cups) ***
3 14-oz. cans chicken broth
½ cup long-grain rice
¾ lb. boneless skinless chicken breasts, cut into small cubes
1 16-oz. can diced tomatoes
black pepper to taste
Parmesan cheese
In a large soup to heat oil over medium-high heat. Add onions and garlic, sauté’ until just beginning to color about 3 minutes. Add escarole and 1 can of broth. Bring to a boil, reduce heat to low, cover and simmer for 10 minutes. Uncover the to, add the remaining 2 cans of broth and return to a simmer. Add rice and simmer for 15 minutes. Add chicken and tomatoes, return to a simmer and cook for 5 minutes more or until the rice is tender and the chicken is no longer pink in the center. Season with pepper. Sprinkle parmesan cheese on top of each bowl of soup.
Makes 10 cups
255 calories per serving; 24 g protein, 8 g. fat, 22 g. carbohydrate; 1061 mg. sodium, 37 mg. cholesterol.
**** Escarole is a leafy green vegetable found near the Romaine Lettuce or Spinach. You can also substitute fresh or frozen spinach for the Escarole.
2 tbsp olive oil1 onion, chopped
1 clove garlic, finely chopped
1 head escarole, trimmed, washed and thinly sliced (About 10 cups) ***
3 14-oz. cans chicken broth
½ cup long-grain rice
¾ lb. boneless skinless chicken breasts, cut into small cubes
1 16-oz. can diced tomatoes
black pepper to taste
Parmesan cheese
In a large soup to heat oil over medium-high heat. Add onions and garlic, sauté’ until just beginning to color about 3 minutes. Add escarole and 1 can of broth. Bring to a boil, reduce heat to low, cover and simmer for 10 minutes. Uncover the to, add the remaining 2 cans of broth and return to a simmer. Add rice and simmer for 15 minutes. Add chicken and tomatoes, return to a simmer and cook for 5 minutes more or until the rice is tender and the chicken is no longer pink in the center. Season with pepper. Sprinkle parmesan cheese on top of each bowl of soup.
Makes 10 cups
255 calories per serving; 24 g protein, 8 g. fat, 22 g. carbohydrate; 1061 mg. sodium, 37 mg. cholesterol.
**** Escarole is a leafy green vegetable found near the Romaine Lettuce or Spinach. You can also substitute fresh or frozen spinach for the Escarole.
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