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.

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.

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.

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.

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.

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.

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.