Escarole Chicken Soup

Escarole Chicken Soup

Ingredients

2 cans chicken stock, 41 ozs. each

4 bone-in, skin-on chicken breasts

1 can garbanzo beans, drained and rinsed

1 can diced tomatoes, drained

2 medium onions, chopped

3 carrots, chopped

3 celery ribs, chopped

1 bay leaf

2 tsp. dried oregano

1 lb. escarole coarsely chopped (about 4 small heads)

8 cloves garlic, chopped

2\3 cup rice

Procedure

1. Preheat oven to 400 degrees. Thoroughly salt and pepper chicken breasts and place on a baking sheet in the center rack for 40 minutes. Allow to cool 30 minutes, discard bones and skin. Pull chicken apart into bite size pieces and set aside.
2. Chop onions, celery, carrots and garlic. In a heavy bottomed soup pot, heat oil. Sautee garlic, onion, carrots, and celery until tender.
3. Wash escarole making sure to remove all dirt and sand, and then chop coarsely. Add oregano, stock, bay leaf and escarole to the pot and bring to a boil. Reduce to a simmer. Add the rice and cook for 20 minutes or until done.
4. Add the chicken, tomatoes and garbanzo beans. Adjust salt and pepper to taste. Bring up to heat.