Escarole & Rice Soup with Chicken

Escarole & Rice Soup with Chicken might be just the main course you are searching for. This recipe serves 6. One portion of this dish contains roughly 21g of protein, 6g of fat, and a total of 237 calories. For $1.96 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. A mixture of parmesan cheese, olive oil, escarole, and a handful of other ingredients are all it takes to make this recipe so tasty. It will be a hit at your Winter event. 22 people were glad they tried this recipe. It is brought to you by Eating Well. From preparation to the plate, this recipe takes around 45 minutes. It is a good option if you're following a gluten free diet. All things considered, we decided this recipe deserves a spoonacular score of 91%. This score is excellent. Users who liked this recipe also liked Chicken, Escarole & Rice Soup, {38 Power Foods} Escarole and Brown Rice Soup, and Chicken-Escarole Soup.

Servings: 6

Preparation duration: 20 minutes

Cooking duration: 25 minutes

 

Ingredients:

1/2 cup arborio, or other short-grain rice

1 14-ounce can whole tomatoes, drained, seeded and chopped

1 head escarole, thinly sliced

7 cups reduced-sodium chicken broth, divided

1 tablespoon extra-virgin olive oil

1 small onion, chopped

2 tablespoons grated Asiago, or Parmesan cheese

Freshly ground pepper to taste

1/4 teaspoon salt

12 ounces boneless, skinless chicken breasts, trimmed and cut into 1/2-inch cubes

Equipment:

dutch oven

bowl

ladle

Cooking instruction summary:

Heat oil in a Dutch oven over medium-high heat. Add onion and cook, stirring, until golden, 2 to 3 minutes. Add escarole and 1 cup broth. Bring to a boil. Reduce heat to low, cover and simmer for 15 minutes.Stir in the remaining 6 cups broth and bring to a simmer. Add rice and simmer, covered, for 10 minutes. Add chicken and tomatoes and cook, covered, until the rice is tender and the chicken is no longer pink inside, about 5 minutes longer. Season with salt and pepper. Ladle into bowls and top with cheese.

 

Step by step:


1. Heat oil in a Dutch oven over medium-high heat.

2. Add onion and cook, stirring, until golden, 2 to 3 minutes.

3. Add escarole and 1 cup broth. Bring to a boil. Reduce heat to low, cover and simmer for 15 minutes.Stir in the remaining 6 cups broth and bring to a simmer.

4. Add rice and simmer, covered, for 10 minutes.

5. Add chicken and tomatoes and cook, covered, until the rice is tender and the chicken is no longer pink inside, about 5 minutes longer. Season with salt and pepper. Ladle into bowls and top with cheese.


Nutrition Information:

Quickview
257k Calories
22g Protein
6g Total Fat
29g Carbs
64% Health Score
Limit These
Calories
257k
13%

Fat
6g
10%

  Saturated Fat
1g
10%

Carbohydrates
29g
10%

  Sugar
7g
8%

Cholesterol
37mg
12%

Sodium
379mg
17%

Get Enough Of These
Protein
22g
44%

Vitamin K
182µg
173%

Vitamin C
107mg
130%

Vitamin A
4130IU
83%

Vitamin B3
12mg
61%

Folate
192µg
48%

Vitamin B6
0.83mg
41%

Manganese
0.72mg
36%

Selenium
21µg
31%

Potassium
1064mg
30%

Phosphorus
293mg
29%

Fiber
5g
23%

Vitamin B5
2mg
21%

Copper
0.4mg
20%

Vitamin B1
0.29mg
19%

Iron
3mg
19%

Vitamin E
2mg
19%

Vitamin B2
0.31mg
18%

Magnesium
56mg
14%

Zinc
1mg
12%

Calcium
103mg
10%

Vitamin B12
0.41µg
7%

covered percent of daily need
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