Chicken Escarole Soup With Pasta
Equipment
- Large soup pot
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Wooden spoon
- Ladle
Ingredients
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
2 medium carrots, sliced
2 celery stalks, sliced
1 pound boneless, skinless chicken breasts, diced
6 cups chicken broth
1 cup small pasta (such as ditalini or orzo)
1 head escarole, chopped
Salt and pepper to taste
Grated Parmesan cheese for serving (optional)
Instructions
Sauté The Aromatics
- Heat the olive oil in a large soup pot over medium heat. Add the chopped onion, minced garlic, sliced carrots, and celery. Sauté until the vegetables are tender, about 5-7 minutes.
Cook The Chicken
- Add the diced chicken breasts to the pot. Cook until the chicken is browned on all sides, stirring occasionally, about 5 minutes.
Add The Broth
- Pour in the chicken broth and bring the mixture to a boil. Reduce the heat and let it simmer for about 10 minutes to allow the flavors to meld.
Cook The Pasta
- Stir in the pasta and cook according to the package instructions, usually about 8-10 minutes, until al dente.
Add The Escarole
- Add the chopped escarole to the pot. Cook for another 5 minutes, until the escarole is wilted and tender. Season with salt and pepper to taste.
Serve
- Ladle the soup into bowls and top with grated Parmesan cheese if desired. Enjoy your comforting bowl of Chicken Escarole Soup with Pasta!
Notes
This soup is perfect for meal prep. It stores well in the fridge for up to 4 days or can be frozen for up to 3 months. Just reheat and enjoy a homemade meal anytime!