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Escarole & Rice Soup with Chicken

A robust combination of hearty flavors that bring warmth anytime of the year. Featuring Custom Culinary® Gold Label Low Sodium Chicken Base, Escarole & Rice Soup with Chicken combines the rich flavors of onion, escarole, chicken, tomatoes, black pepper, and parmesan cheese.

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

  1. 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.
  2. In a 4 quart sauce pot heat vegetable over medium high heat. Add onions and saute 3-5 minutes until tender.
  3. Add escarole and 1 quart of stock. Bring to a boil. Reduce heat and gently boil 15 minutes. Add to remaining stock.
  4. Add rice, heat to boiling over medium high heat. Gently boil covered for 10 minutes, stirring occasionally.
  5. 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.

CHEF'S TIP