Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1         tablespoon  extra virgin oilve oil
  3             medium  onions -- thinly sliced
  4                     garlic cloves -- minced
  8               cups  chicken stock
  1           teaspoon  salt or to taste
     1/2           cup  arborio rice
  1        medium head  escarole washed & roughly chopped -- about 5-cups
  2               cups  shredded cooked chicken
                        grated parmesan cheese to taste

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.

Nutritional Information:

109 Calories (kcal); trace Total Fat; (3% calories from fat); 3g Protein; 19g Carbohydrate; 0mg Cholesterol; 2868mg Sodium