Description
Indulge in this comforting chicken escarole soup, featuring tender chicken, fresh escarole, and a deeply flavorful broth. It’s a perfect meal for chilly days, easy to make and incredibly satisfying.
Ingredients
- 1 tbsp olive oil
- 1 large yellow onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes (optional)
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 8 cups low-sodium chicken broth
- 1 bay leaf
- 1 Parmesan rind (optional)
- 1 large head escarole, washed and chopped
- 1/2 cup small pasta (e.g., ditalini, orzo), cooked separately (optional)
- Salt and freshly ground black pepper, to taste
- Freshly grated Parmesan cheese, for serving
Instructions
- 1. Prep Your Ingredients: Dice onion, carrots, and celery. Mince garlic. Wash and chop escarole. Cut chicken into uniform pieces.
- 2. Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; sauté 5-7 minutes until softened. Stir in garlic, oregano, and red pepper flakes for 1 minute.
- 3. Add Chicken and Broth: Add chicken to the pot. Pour in chicken broth and add bay leaf and Parmesan rind (if using). Bring to a simmer, then reduce heat, cover, and cook 15-20 minutes until chicken is tender.
- 4. Cook the Escarole: Stir in chopped escarole. Cover and cook 3-5 minutes until just wilted and tender-crisp.
- 5. Finish and Serve: Remove bay leaf and Parmesan rind. Season with salt and pepper to taste. If using pasta, add separately cooked pasta to individual bowls. Ladle soup into bowls, garnish with fresh Parmesan, and serve hot.
- Prep Time: 20 mins
- Cook Time: 40 mins