Appetizers / Soups / Salads

Chicken, Escarole and Rice Soup takes 15 minutes to prepare.

Chicken, Escarole and Rice Soup takes 20 minutes to cook.

Chicken, Escarole and Rice Soup makes 10 servings.

The ingredients for Chicken, Escarole and Rice Soup are:

1 tablespoon extra-virgin olive oil
1 large onion, chopped
2 cloves garlic, minced
1 head escarole, trimmed and thinly sliced
3 14-ounce cans reduced-sodium chicken broth
1 14-ounce can diced tomatoes
1/2 cup long-grain white rice
1 pound boneless, skinless chicken breasts, trimmed and cut into 1/2-inch pieces
Freshly ground pepper, to taste
6 tablespoons freshly grated Romano or Parmesan cheese

Here is how you make Chicken, Escarole and Rice Soup:

1. Heat oil in a large pot over medium-high heat. Add onion and garlic; cook, stirring frequently, until they soften and begin to brown, 5 to 7 minutes. Add escarole and cook, stirring occasionally, until wilted, 2 to 3 minutes. Add broth, tomatoes and rice; bring to a boil. Reduce heat to low, cover and simmer until the rice is almost tender, 12 to 15 minutes.2. Add chicken and simmer until it is no longer pink in the center and the rice is tender, about 5 minutes. Season with pepper. Serve hot, sprinkled with Romano (or Parmesan).Tips & NotesMake Ahead Tip: Cover and refrigerate for up to 2 days or freeze for up to 2 months.Makes 10 1-cup servingsNumber of Servings: 10Recipe submitted by SparkPeople user DELIRIUM874.

The nutritional information for Chicken, Escarole and Rice Soup is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 115.2

• Total Fat: 2.9 g
• Cholesterol: 28.7 mg
• Sodium: 393.7 mg
• Total Carbs: 5.6 g
• Dietary Fiber: 0.8 g
• Protein: 14.3 g