Escarole Soup With Chicken And Rice - cooking recipe

Ingredients

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

Preparation

In a large pot, heat the oil over moderately low heat. Add the carrot, onion, celery, and garlic and cook, stirring occasionally, until the vegetables start to soften, about 5 minutes.
Add the broth, rice, and salt. Bring to a boil. Reduce the heat and simmer, partially covered, for 10 minutes.
Add the escarole to the pot. Bring to a simmer and cook until the escarole is almost tender, about 5 minutes.
Add the chicken and pepper. Bring to a simmer and continue simmering for just 1 minute. The chicken should be done.
Remove the pot from the heat. Stir in the parsley and Parmesan.