Escarole & Rice Soup with Chicken

Made with Custom Culinary® Gold Label Low Sodium Chicken Base, this soup combines wholesome escarole, Arborio rice, and tender chicken in a savory broth. It's a perfect offering for health-conscious diners seeking flavor without compromise. Easy to prepare and scalable for large servings, this soup is a cost-effective and versatile addition to any menu, sure to satisfy a wide range of palates.

Made with:

0144 - Gold Label Low Sodium Chicken Base

What You'll Need

Yield: 5 gallons

Amount	Ingredients
4 gal.	Water, Hot
1 lb.	Custom Culinary^® Gold Label Low Sodium Chicken Base
4 oz.	Vegetable Oil
2 lbs.	Onion, Chopped
7 lbs.	Escarole, Trimmed, Washed & Thinly Sliced
1-1/4 lbs.	Rice, Short Grain or Arborio
2 lbs.	Chicken, Cooked, Diced
1/2 of a #10 can	Tomatoes, Drained, Canned, Seeded, Chopped
to taste	Black Pepper, Freshly Ground
1-1/2 cups	Parmesan Cheese

PREPARATION

In an 8 quart sauce pot or 10 gallon steam jacketed kettle combine hot water and Custom Culinary^® Gold Label Low Sodium Chicken Base, mixing well.
In a 4 quart sauce pot heat vegetable over medium high heat. Add onions and saute 3-5 minutes until tender.
Add escarole and 1 quart of stock. Bring to a boil. Reduce heat and gently boil 15 minutes. Add to remaining stock.
Add rice, heat to boiling over medium high heat. Gently boil covered for 10 minutes, stirring occasionally.
Add chicken, tomatoes and black pepper. Heat to boiling. Reduce heat and gently boil 5-10 minutes until rice is tender. Sprinkle on parmesan cheese when serving.