Escarole Soup with Chicken and Rice
Since the chicken is cut into such small pieces, it cooks in no time. Add it to the pot, simmer very briefly, and then serve the soup right away before the chicken has a chance to overcook.Plus: More Soup Recipes and Tips
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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).
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.