Chicken Soup with Rice

By dette

Arborio rice has a high starch content that thickens the soup as it cooks. Any short-grain Italian, Spanish or Japanese rice can be substituted for Arborio.

Ingredients

• 2 tsp olive oil
• 2 carrots, diced
• 2 celery stalks, diced
• 1 onion, chopped
• 5 c. low-sodium chicken broth
• 2/3 c. Arborio Rice
• 1 /12 c. diced cooked chicken brwast
• 1 head escarole, cleaned and shredded
• Salt to taste
• Freshly ground pepper to taste

Details

Servings 6

Preparation

Step 1

Heat the oil in a nonstick sacepan, then add the carrots, celery, and onion, Saute until the onin is traslucent. Stir in the broth and bring to a boil. Reduce the ehat, stir in the rice, and simmer, covered, 15 mintues. Stir int he chicken, cover, and cook until the rice is tender and the chicken is ehated through, about 3 mintues.

Remove the pot from the heat and stir in the escarole; cover and set aside untilt he escarole wilts, about 2 mintues. Stir in the salt and pepper.


213 cal; 4 g fat; 1 g sat fat; 27 mg chol; 150 mg sod; 29 g carb; 4 g fib; 15 g prot; 86 mg cal; POINTS: 4