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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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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