- 3 tablespoons olive oil
- 1 carrot, chopped
- 1 onion, chopped
- 1 rib celery, chopped
- 4 cloves garlic, minced
- 7 1/2 cups canned low-sodium chicken broth or homemade stock
- 3/4 cup rice, preferably arborio
- 1 1/2 teaspoons salt
- 3/4 pound escarole (1 small head), leaves washed and cut into 1/2-inch ribbons
- 1 1/3 pounds boneless, skinless chicken breasts (about 4 in all), cut into 1/2-inch dice
- 1/2 teaspoon fresh-ground black pepper
- 2 tablespoons chopped fresh parsley
- 6 tablespoons grated Parmesan
How to Make It
In a large pot, heat the oil over moderately low heat. Add the carrot, onion, celery, and garlic and cook, stirring occasionally, until the vegetables start to soften, about 5 minutes. Add the broth, rice, and salt. Bring to a boil. Reduce the heat and simmer, partially covered, for 10 minutes.
Add the escarole to the pot. Bring to a simmer and cook until the escarole is almost tender, about 5 minutes. Add the chicken and pepper. Bring to a simmer and continue simmering for just 1 minute. The chicken should be done.
Remove the pot from the heat. Stir in the parsley and Parmesan.
Variation: For a richer soup, stir two well-beaten eggs into the pot along with the parsley and Parmesan cheese (after removing the pot from the heat).
Wine Recommendation: Avoid a red wine--its tannins will accentuate the bitterness of the greens. Instead, try a rich tocai friulano, the nuttiness of which will complement the escarole.