Escarole Soup

• 2 teaspoons olive oil
• 1 cup chopped onion (1 medium)
• 3 garlic cloves, minced
• 6 cups coarsely chopped packed escarole (about 5 ounces)
• 1/2 cup dry white wine or fat-free, less-sodium chicken broth
• 6 cups fat-free, less-sodium chicken broth
• 2 cups chopped roasted skinless, boneless chicken breast
• 1/2 cup uncooked long-grain rice
• 1 teaspoon fresh thyme leaves
• 1/4 teaspoon salt
• 1 bay leaf

1. Heat oil in a Dutch oven over medium heat. Add onion and garlic; saute 7 minutes or until tender and lightly browned. Add escarole; saute 2 minutes or just until escarole wilts. Add wine; cook 1 minute. Add broth and remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until rice is tender. Discard bay leaf before serving.

olive oil, onion, garlic, white wine, chicken broth, chicken breast, longgrain rice, thyme, salt, bay leaf

Taken from www.myrecipes.com/recipe/escarole-soup (may not work)