Escarole Soup

recipe
Prep: 19 minutes; Cook: 37 minutes

If you've never tried escarole, this comforting chicken-and-rice soup will make you fall in love with this mild, slightly bitter green vegetable. The quickest way to get chicken for this soup is to use a deli rotisserie chicken. Both breast halves should give you 2 cups of chopped meat, and you'll have the rest of the chicken for another meal.

Yield:

7 servings (serving size: 1 cup)

Recipe from

Oxmoor House

Nutritional Information

Calories 163
Fat 2.9 g
Satfat 0.6 g
Protein 16.9 g
Carbohydrate 16.8 g
Fiber 1.9 g
Cholesterol 34 mg
Iron 1.4 mg
Sodium 613 mg
Calcium 42 mg

Ingredients

2 teaspoons olive oil
1 cup chopped onion (1 medium)
3 garlic cloves, minced
6 cups coarsely chopped packed escarole (about 5 ounces)
1/2 cup dry white wine or fat-free, less-sodium chicken broth
6 cups fat-free, less-sodium chicken broth
2 cups chopped roasted skinless, boneless chicken breast
1/2 cup uncooked long-grain rice
1 teaspoon fresh thyme leaves
1/4 teaspoon salt
1 bay leaf

Preparation

1. Heat oil in a Dutch oven over medium heat. Add onion and garlic; sauté 7 minutes or until tender and lightly browned. Add escarole; sauté 2 minutes or just until escarole wilts. Add wine; cook 1 minute. Add broth and remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until rice is tender. Discard bay leaf before serving.

Note:

Lorrie Corvin,

Oxmoor House Healthy Eating Collection

June 2006
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