Ingredients

3 tablespoons olive oil 1 carrot, chopped 1 onion, chopped 1 rib celery, chopped 4 cloves garlic, minced 7 1/2 cups canned low-sodium chicken broth or homemade stock 3/4 cup rice, preferably arborio rice 1 1/2 teaspoons salt 3/4 pound escarole (1 small head), leaves washed and cut into 1/2-inch ribbons 1 1/3 pounds boneless, skinless chicken breasts (about 4 in all), cut into 1/2-inch dice 1/2 teaspoon fresh-ground black pepper 2 tablespoons chopped fresh parsley 6 tablespoons grated Parmesan cheese

Description

Escarole Soup With Chicken And Rice, Recipe

View Full Recipe