CHICKEN AND ESCAROLE SOUP
2 Quarts Chicken broth
1 tsp Lemon zest
2 Bay leaves
1/2 Medium Onion, grated
1 Chicken breast, boneless, skinless, halved
1 Head Escarole, rinsed and cut into 1-inch squares
1/2 Cup Rice
Salt and pepper to taste
Parmesan cheese to garnish
In a large soup pot, bring chicken broth to a boil over medium-high heat. Stir in lemon zest, bay leaves and grated onions. Add chicken and reduce heat. Simmer for 10 minutes. Remove the chicken and let cool. Cut chicken into small cubes. Return the soup to a boil.
Stir in chicken pieces and escarole. Add rice, then reduce heat, cover and simmer for another five minutes. Remove bay leaves and add salt and pepper to taste. Serve in a bowl and garnish with Parmesan cheese.
Servings: 6
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