Escarole Soup with Chicken and Rice

Ingredients

• 1  carrots chopped
• 1 rib celery chopped
• 7.5 cups chicken broth low-sodium homemade canned
• 0.8 pound endive washed and cut into 1/2-inch ribbons (1 small head)
• 2 tablespoons parsley fresh chopped
• 4 cloves garlic minced
• 0.5 teaspoon fresh-ground pepper black
• 3 tablespoons olive oil 
• 1  onion chopped
• 6 tablespoons parmesan grated
• 0.8 cup rice 
• 1.5 teaspoons salt 
• 1.3 pounds chicken breasts boneless skinless cut into 1/2-inch dice ( 4 in all)

Equipment

• pot

Directions

1. In a large pot, heat the oil over moderately low heat.
2. Add the carrot, onion, celery, and garlic and cook, stirring occasionally, until the vegetables start to soften, about 5 minutes.
3. Add the broth, rice, and salt. Bring to a boil. Reduce the heat and simmer, partially covered, for 10 minutes.
4. Add the escarole to the pot. Bring to a simmer and cook until the escarole is almost tender, about 5 minutes.
5. Add the chicken and pepper. Bring to a simmer and continue simmering for just 1 minute. The chicken should be done.
6. Remove the pot from the heat. Stir in the parsley and Parmesan.
7. Variation: For a richer soup, stir two well-beaten eggs into the pot along with the parsley and Parmesan cheese (after removing the pot from the heat).
8. Wine Recommendation: Avoid a red wine--its tannins will accentuate the bitterness of the greens. Instead, try a rich tocai friulano, the nuttiness of which will complement the escarole.