Escarole Soup with Chicken and Rice

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Ingredients

1. 3 tablespoons olive oil
2. 1 carrot, chopped
3. 1 onion, chopped
4. 1 rib celery, chopped
5. 4 cloves garlic, minced
6. 7 1/2 cups canned low-sodium chicken broth or homemade stock
7. 3/4 cup rice, preferably arborio
8. 1 1/2 teaspoons salt
9. 3/4 pound escarole (1 small head), leaves washed and cut into 1/2-inch ribbons
10. 1 1/3 pounds boneless, skinless chicken breasts (about 4 in all), cut into 1/2-inch dice
11. 1/2 teaspoon fresh-ground black pepper
12. 2 tablespoons chopped fresh parsley
13. 6 tablespoons grated Parmesan

1. 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.
2. 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.
3. Remove the pot from the heat. Stir in the parsley and Parmesan.