Preparation:
Use chicken left from making stock or leftover roasted chicken.
Heat the oil in a large soup pot over medium high heat. Add onions and cook, uncovered for 15 to 20 minutes, until caramelized. Reduce heat to low, add garlic and cook for another 5 minutes. Add chicken stock and bring to a boil Add the salt and rice and cook for 5 minutes. Add shredded chicken meat, and escarole. Simmer, covered for about 10 minutes,u ntil rice and escarole are tender. Season to taste with salt and grated parmesan if desired. |
