Instructions: Arborio rice has a high starch content that thickens the soup as it cooks. Any short-grain Italian, Spanish, or Japanese rice can be substituted for Arborio.

1. Heat the oil in a nonstick saucepan, then add the carrots, celery, and onion. Saute until the onion is translucent. Stir in the broth and bring to a boil. Reduce the heat, stir in the rice and simmer, covered, 15 minutes. Stir in the chicken, cover, and cook until the rice is tender and the chicken is heated through, about 3 minutes.

2. Remove the pot from the heat and stir in the escarole; cover and set aside until the escarole wilts, about 2 minutes. Stir in the salt and pepper.

MAKES 6 SERVINGS

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.