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Garlic Escarole Soup With Rice | ||||||||||
Course : Soups Serves: 6 |
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Ingredients:
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Preparation / Directions: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.
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Nutritional Information:109 Calories (kcal); trace Total Fat; (3% calories from fat); 3g Protein; 19g Carbohydrate; 0mg Cholesterol; 2868mg Sodium | ||||||||||