Escarole Soup

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

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Nutritional Information

Amount per serving
  • Calories: 163
  • Fat: 2.9g
  • Saturated fat: 0.6g
  • Protein: 16.9g
  • Carbohydrate: 16.8g
  • Fiber: 1.9g
  • Cholesterol: 34mg
  • Iron: 1.4mg
  • Sodium: 613mg
  • Calcium: 42mg

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. 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.
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