Escarole Soup

Name: Escarole Soup
Ingredients: 2 teaspoons olive oil; 1 cup chopped onion (1 medium); 3 garlic cloves, minced; 6 cups coarsely chopped packed escarole (about 5 ounces); 1/2 cup dry white wine or fat-free, less-sodium chicken broth; 6 cups fat-free, less-sodium chicken broth; 2 cups chopped roasted skinless, boneless chicken breast; 1/2 cup uncooked long-grain rice; 1 teaspoon fresh thyme leaves; 1/4 teaspoon salt; 1 bay leaf

11 ingredients

1 steps

Ingredients

2 teaspoons olive oil
1 cup chopped onion (1 medium)
3 garlic cloves, minced
6 cups coarsely chopped packed escarole (about 5 ounces)
1/2 cup dry white wine or fat-free, less-sodium chicken broth
6 cups fat-free, less-sodium chicken broth
2 cups chopped roasted skinless, boneless chicken breast
1/2 cup uncooked long-grain rice
1 teaspoon fresh thyme leaves
1/4 teaspoon salt
1 bay leaf

Directions

1

Heat oil in a Dutch oven over medium heat. Add onion and garlic; saute 7 minutes or until tender and lightly browned. Add escarole; saute 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.