Ingredients
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 small onion, minced (3/4 cup)
1 tablespoon minced garlic (from 3 cloves)
1 celery stalk, diced (1/2 cup)
Kosher salt and freshly ground pepper
1/4 cup jasmine or other white rice, rinsed and drained
4 cups low-sodium chicken broth
2 summer squashes, such as zucchini or yellow squash, or a combination (1 pound), cut into a 1/2-inch dice (3 cups)
2 1/2 cups packed torn hardy greens, such as Swiss-chard leaves or escarole
1 1/2 cups shredded cooked chicken (mix of light and dark meat)
Grated Pecorino Romano and thinly sliced basil, for serving
Preparation
Heat oil in a medium saucepan over medium-high until shimmering. Add onion, garlic, and celery; season with salt and pepper. Cook, stirring occasionally, until onion is translucent, 4 minutes. Add rice and broth; bring to a boil. Add squashes and return to a boil, then reduce heat and simmer 10 minutes.
Stir in greens; simmer until all vegetables are very tender, 4 to 5 minutes. Stir in chicken and heat through, about 2 minutes; season to taste. Serve, drizzled with oil and sprinkled with cheese and basil.
