Prep: 19 minutes; Cook: 37 minutesIf 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.

Lorrie Corvin
Recipe by Oxmoor House June 2006

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Recipe Summary

Yield:
7 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

163 calories; fat 2.9g; saturated fat 0.6g; protein 16.9g; carbohydrates 16.8g; fiber 1.9g; cholesterol 34mg; iron 1.4mg; sodium 613mg; calcium 42mg.
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