Ingredients
3tbspolive oil
1carrot
1onion
1rib celery
4garlic cloves
7½cupschicken broth,low sodium
¾cuprice
1½tspsalt
¾lbescarole,(1 small head)
1lbchicken,boneless
½tspfresh ground black pepper
2tbspfresh parsley,chopped
6tbspparmesan,grated
Preparation
In a large pot, heat the oil over moderately low heat. Add the carrot, onion, celery, and garlic and cook, stirring occasionally, for about 5 minutes, until the vegetables start to soften. 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 for about 5 minutes until the escarole is almost tender.
Add the chicken and pepper. Bring to a simmer and continue simmering for just 1 minute.
Remove the pot from the heat. Stir in the parsley and Parmesan.
Serve warm, and enjoy!
