souper tuesday

We have been eating a lot of soup lately. My sister Jill shared this awesome recipe with me last week and I have already made it twice. Luckily for me it is healthier than my usual go-to soup recipes.

It is so good I want everyone to try it.

And really, why is heavy cream required to make things taste good? Why can't something much healthier do the trick?

Chicken, Escarole & Rice Soup

2 tbsp olive oil

1 onion, chopped

1 clove garlic, finely chopped

1 head escarole, trimmed, washed and thinly sliced, approx. 10 cups (can use spinach)

3 14-oz. cans chicken broth

½ cup long-grain rice

¾ lb. boneless skinless chicken breasts, cooked and cut into small cubes

1 16-oz. can diced tomatoes (Jill recommends using Italian seasoned tomatoes and she is right, the basil and oregano make the soup taste extra savory)

black pepper to taste

Parmesan cheese

In a large pot heat oil over medium-high heat. Add onions and garlic. Sauté’ until just beginning to color, about 3 minutes. Add escarole (or spinach) and 1 can of broth. Bring to a boil, reduce heat to low, cover and simmer for 10 minutes. Add the remaining 2 cans of broth and return to a simmer. Add rice and simmer for 15 minutes. Add chicken and tomatoes, return to a simmer and cook for 5 minutes more or until the rice is tender and the chicken is no longer pink in the center. Season with pepper to taste. Sprinkle parmesan cheese on top of each bowl of soup.

Oh, and in case any of you are wondering what escarole is (I had never heard of it before), it is a leafy green vegetable usually found near the Romaine lettuce or spinach.