Greek · soup

Escarole Soup With Chicken And Rice

Name: Escarole Soup With Chicken And Rice
Prep time: 10 min
Total time: 21 min
Cuisine: Greek
Ingredients: 3 tablespoons olive oil; 1 carrot, chopped; 1 onion, chopped; 1 rib celery, chopped; 4 cloves garlic, minced; 7 1/2 cups canned low-sodium chicken broth or homemade stock; 3/4 cup rice, preferably arborio; 1 1/2 teaspoons salt; 3/4 pound escarole (1 small head), leaves washed and cut into 1/2-inch ribbons; 1 1/3 pounds boneless, skinless chicken breasts (about 4 in all), cut into 1/2-inch dice; 1/2 teaspoon fresh-ground black pepper; 2 tablespoons chopped fresh parsley; 6 tablespoons grated Parmesan

Escarole Soup With Chicken And Rice reads umami 6.0, richness 5.0 and salinity 4.8 on Palate's 0–10 flavor X-ray — a Greek soup, about 21 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

Umami & Savory — 6.7 / 10
Sweet & Fruity — 3.1 / 10
Sour & Bright — 1.0 / 10
Bitter & Earthy — 2.1 / 10
Rich & Fat — 5.6 / 10
Aromatic & Spice — 4.5 / 10

The measured notes (of 18)

Umami 6.0 · Richness 5.0 · Salinity 4.8 · Allium 4.1 · Sweetness 2.8 · Herbaceous 2.5 · Funk & Ferment 2.3 · Earthy 1.8 · Nutty 1.8 · Bitterness 1.6 · Warm Spice 1.4 · Fruity 0.9 · Sourness 0.8 · Floral 0.8 · Citrus 0.7 · Heat 0.5

What's in it (13)

3 tablespoons olive oil
1 carrot, chopped
1 onion, chopped
1 rib celery, chopped
4 cloves garlic, minced
7 1/2 cups canned low-sodium chicken broth or homemade stock
3/4 cup rice, preferably arborio
1 1/2 teaspoons salt
3/4 pound escarole (1 small head), leaves washed and cut into 1/2-inch ribbons
1 1/3 pounds boneless, skinless chicken breasts (about 4 in all), cut into 1/2-inch dice
1/2 teaspoon fresh-ground black pepper
2 tablespoons chopped fresh parsley
6 tablespoons grated Parmesan

Time & effort: about 21 min (10 min active) · effort: medium

Nutrition (per 100 g, engine-estimated): 65.4 kcal, 8.1 g protein, 1.6 g fat, 5.3 g carbs

Dietary: Contains meat · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (5 steps)

In a large pot, heat the oil over moderately low heat. Add the carrot, onion, celery, and garlic and cook, stirring occasionally, until the vegetables start to soften, about 5 minutes. 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 until the escarole is almost tender, about 5 minutes. Add the chicken and pepper. Bring to a simmer and continue simmering for just 1 minute. The chicken should be done.
Remove the pot from the heat. Stir in the parsley and Parmesan.
Variation: For a richer soup, stir two well-beaten eggs into the pot along with the parsley and Parmesan cheese (after removing the pot from the heat).
Wine Recommendation: Avoid a red wine--its tannins will accentuate the bitterness of the greens. Instead, try a rich tocai friulano, the nuttiness of which will complement the escarole.

Dishes with a similar flavor shape

Torta Pasqualina — Italian · Liguria
Chicken and Broccoli Alfredo — Italian-American
One-Pan Chicken Fried Rice — Chinese-American
Italian Wedding Soup — Italian
Veggie-Packed Skillet Lasagna — Italian-American

Keep reading: what umami, richness, salinity mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.