When the weather starts to cool and I find myself craving something warm and comforting, my go-to recipe is chicken and escarole soup. This classic Italian-inspired soup is a delicious blend of tender chicken, hearty escarole, and perfectly cooked pasta, all simmered in a flavorful broth.
It’s the kind of soup that warms you from the inside out and feels like a comforting hug in a bowl. Whether I’m serving it as a cozy weeknight dinner or a light lunch, this soup never fails to satisfy. Plus, it’s a breeze to make, which makes it all the more appealing.
How To Make Chicken And Escarole Soup?
Recipe Time
Preparation Time: 15 minutes
Cooking Time: 45 minutes
Total Time: 1 hour
Course: Soup
Cuisine: Italian-American
Yield: 6 servings
Equipment Needed
- Large soup pot
- Sharp knife
- Cutting board
- Wooden spoon
- Ladle
- Measuring cups and spoons
Ingredients
- 1 lb chicken thighs, boneless and skinless
- 1 head of escarole, chopped
- 1 onion, diced
- 3 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 8 cups chicken brothhttps://www.tasteofhome.com/recipes/homemade-chicken-broth/
- 1 cup cooked pasta (optional)
- 2 tbsp olive oil
- Salt and pepper to taste
- 1/2 tsp dried thyme
- 1/4 tsp red pepper flakes (optional)
- Freshly grated Parmesan cheese for serving
Instructions
1. Prepare The Ingredients
I start by prepping all my ingredients. I chop the onion, garlic, carrots, celery, and escarole, and cut the chicken thighs into bite-sized pieces. Having everything ready makes the cooking process smoother.
2. Sauté The Vegetables
In a large soup pot, I heat the olive oil over medium heat. I add the diced onion, garlic, carrots, and celery, then sauté them until they’re soft and fragrant, about 5-7 minutes.
3. Brown The Chicken
Next, I add the chicken pieces to the pot. I cook them until they are browned on all sides, which should take about 5 minutes. This step adds a rich flavor to the soup.
4. Add The Broth And Seasonings
Once the chicken is browned, I pour in the chicken broth. I then stir in the thyme, red pepper flakes, and a pinch of salt and pepper. I bring the soup to a boil, then reduce the heat and let it simmer for about 25 minutes.
5. Add The Escarole
After the soup has simmered and the chicken is fully cooked, I stir in the chopped escarole. Escarole wilts quickly, so I only need to cook it for about 5 minutes. At this point, if I’m using pasta, I add it to the pot as well.
6. Adjust The Seasoning
I always taste the soup at this stage and adjust the seasoning if needed. Sometimes, a little more salt, pepper, or even a squeeze of lemon juice enhances the flavors.
7. Serve Hot
I ladle the soup into bowls and garnish each serving with freshly grated Parmesan cheese. The cheese adds a delightful savory note that complements the bitterness of the escarole.
Nutrition Facts Of Chicken And Escarole Soup
- Calories: 280
- Protein: 22 g
- Carbohydrates: 15 g
- Fat: 15 g
- Fiber: 4 g
- Sodium: 780 mg
Tips And Variations Of Chicken And Escarole Soup
1. Make It Gluten-Free
To make this soup gluten-free, I simply skip the pasta or use a gluten-free variety. The soup is still hearty and delicious without it.
2. Use Leftover Chicken
If I have leftover roasted chicken, I shred it and add it to the soup during the last 10 minutes of cooking. It’s a great way to use up leftovers.
3. Add White Beans
For an extra dose of protein and fiber, I sometimes add a can of drained white beans to the soup. They blend wonderfully with the escarole and chicken.
Special Note
I find that this soup tastes even better the next day as the flavors have more time to meld. I often make a big batch and enjoy it for lunch or dinner throughout the week.
Conclusion
Chicken and escarole soup is a comforting, nutritious dish that I can’t get enough of. It’s simple to make, packed with flavor, and perfect for any occasion.
Whether you’re looking for a light lunch or a satisfying dinner, this soup is sure to please. I encourage you to give it a try and enjoy the delicious blend of chicken, escarole, and hearty vegetables.
Chicken And Escarole Soup
Equipment
- Large soup pot
- Sharp knife
- Cutting board
- Wooden spoon
- Ladle
- Measuring cups and spoons
Ingredients Â
- 1 lb chicken thighs boneless and skinless
- 1 head of escarole chopped
- 1 onion diced
- 3 cloves garlic minced
- 2 carrots sliced
- 2 celery stalks sliced
- 8 cups chicken brothhttps://www.tasteofhome.com/recipes/homemade-chicken-broth/
- 1 cup cooked pasta optional
- 2 tbsp olive oil
- Salt and pepper to taste
- 1/2 tsp dried thyme
- 1/4 tsp red pepper flakes optional
- Freshly grated Parmesan cheese for serving
InstructionsÂ
Prepare The Ingredients
- I start by prepping all my ingredients. I chop the onion, garlic, carrots, celery, and escarole, and cut the chicken thighs into bite-sized pieces. Having everything ready makes the cooking process smoother.
Sauté The Vegetables
- In a large soup pot, I heat the olive oil over medium heat. I add the diced onion, garlic, carrots, and celery, then sauté them until they’re soft and fragrant, about 5-7 minutes.
Brown The Chicken
- Next, I add the chicken pieces to the pot. I cook them until they are browned on all sides, which should take about 5 minutes. This step adds a rich flavor to the soup.
Add The Broth And Seasonings
- Once the chicken is browned, I pour in the chicken broth. I then stir in the thyme, red pepper flakes, and a pinch of salt and pepper. I bring the soup to a boil, then reduce the heat and let it simmer for about 25 minutes.
Add The Escarole
- After the soup has simmered and the chicken is fully cooked, I stir in the chopped escarole. Escarole wilts quickly, so I only need to cook it for about 5 minutes. At this point, if I’m using pasta, I add it to the pot as well.
Adjust The Seasoning
- I always taste the soup at this stage and adjust the seasoning if needed. Sometimes, a little more salt, pepper, or even a squeeze of lemon juice enhances the flavors.
Serve Hot
- I ladle the soup into bowls and garnish each serving with freshly grated Parmesan cheese. The cheese adds a delightful savory note that complements the bitterness of the escarole.
Notes
Hello! I am Shikha, I am a soup recipe maker. I have a lot of passion for making soup. With a journey spanning over five years in the culinary industry, I have carved a niche for myself as a distinguished soup maker whose creations are not just meals but experiences that linger on the palate and nourish the soul. My specialization in soup-making is a testament to my creativity and relentless pursuit of perfection. Beyond my skills in the kitchen, I am an avid writer, passionately sharing my knowledge and insights into nutrition through my writing. My approach to soup-making is holistic, emphasizing each ingredient’s taste and health benefits. A well-made soup can be a cornerstone of a healthy diet, providing essential nutrients while pleasing the taste buds.