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.
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
How to Make It
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.