Chicken Escarole Soup Recipe
Equipment
- Large pot
- Stirring spoon
- Knife
- Cutting board
Ingredients
1 tablespoon olive oil
1 onion, diced
2 cloves garlic, minced
2 carrots, peeled and sliced
2 stalks celery, sliced
6 cups chicken broth
2 cups cooked chicken, shredded or diced
1 head escarole, chopped
Salt and pepper to taste
Grated Parmesan cheese for serving (optional)
Instructions
Sauté Aromatics
- Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic, sauté until fragrant, about 2 minutes.
Add Vegetables
- Stir in sliced carrots and celery, continue cooking for another 3-4 minutes until slightly softened.
Pour Broth
- Pour in chicken broth, bring the mixture to a boil, then reduce heat to low and let it simmer for about 15 minutes.
Add Chicken And Escarole
- Add cooked chicken and chopped escarole to the pot. Simmer for an additional 10-15 minutes until the escarole is wilted and tender.
Season To Taste
- Season with salt and pepper according to your preference. Adjust seasoning if needed.
Serve
- Ladle the soup into bowls, garnish with grated Parmesan cheese if desired, and serve hot.
Notes
Don't be afraid to play around with the ingredients and make this recipe your own! Cooking is all about experimentation and finding what works best for your taste buds.