Chicken and Escarole Soup

Looks like it’s going to be a super busy, kinda crazy and chilly week, so I’m thinking warm, easy to prepare comfort food, like this Chicken Escarole Soup. It’s nutritious, unfussy, calming and just perfect for chasing away the chills!

A couple of weeks ago, I vowed to use more escarole and here’s the proof, so snaps for me, lol!

What I especially love about this soup is how flexible it is—want to make the chicken from scratch and have the time? Roast a couple of breasts? Too rushed to do that? Leftover or rotisserie chicken will work amazingly well too. Have a carrot or some zucchini or peas? Toss those in or not—it’ll be delish either way!

Here’s to staying warm, well-fed and safe, my friends!!xoxo

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Chicken and Escarole Soup

Makes 6-8 servings

Prep Time for Chicken: About 1 hour; Prep Time for Soup: Under 1 hour

Ingredients

• 2 bone-in chicken breasts (or 2 cups of leftover shredded or cubed chicken, can be from rotisserie chicken too)

• Olive oil

• Kosher salt and black pepper

• 2 yellow onions, thinly sliced

• 2 garlic cloves, minced

• 1-2 carrots, peeled and cut into thinnish circles

• 2 quarts low-sodium or salt-free chicken broth or stock

• 1 large head escarole, roughly chopped and rinsed well in a colander

• 1 cup small pasta like cut-up spaghetti, dittalini, orzo or rice

The Recipe

1. If you are using leftover or store-bought rotisserie chicken you can proceed Step 2. If making homemade chicken, preheat oven to 375ºF. Place chicken breasts in a roasting pan and season with salt and pepper on both sides. Coat with olive oil on both sides and roast chicken for about 1 hour, until fully cooked through. When chicken is cool enough to handle, remove and discard skin and bones and shred or cube chicken.

2. To make the soup: Heat 2 tablespoons oil in a large heavyweight pot over medium-high heat until oil is hot and then add the onions. Lower the heat to medium and cook for about 15 minutes, until they are golden and almost caramelized, stirring often and scraping the bottom of the pot. Add the garlic and cook for about 1 minute, stirring constantly so garlic doesn’t burn.

3. Add in the chicken broth and bring to a boil. Add a pinch or two of salt and the escarole and carrots and lower the heat so that the mixture just simmers. Partially cover the pot and let cook until the escarole is wilted and carrots are tender, about 10 minutes.

4. Meanwhile, prepare the pasta or rice according to the package directions

5. Once the escarole is ready, add in the chicken and let cook another 10 minutes until hot and the flavors have melded together. Ladle into bowls, add some pasta and serve immediately.

Enjoy!