CHICKEN ESCAROLE SOUP RECIPES

Name: Easy Chicken-Escarole Soup
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 to 6 servings
Ingredients: 1 tablespoon olive oil; 1 pound boneless, skinless chicken thighs (3 or 4 pieces); Kosher salt and freshly ground black pepper; 6 cloves garlic, peeled and crushed; 6 cups chicken stock; 1 head escarole (about 1 pound), wilted spots trimmed

EASY CHICKEN-ESCAROLE SOUP RECIPE | FOOD NETWORK KITCHEN ...

Easy Chicken-Escarole Soup Recipe | Food Network Kitchen ... image

Escarole is a pleasantly bitter green that cooks quickly, so if you want to keep some of its texture in a soup, stir it in at the end, just to wilt it. The chicken is browned to provide depth of flavor, adding chickeny goodness to the olive oil and enriching the broth. If you have any white beans on hand, strain them and add to the soup during the last 5 minutes of cooking.

Provided by Food Network Kitchen

Total Time 25 minutes

Prep Time 5 minutes

Cook Time 20 minutes

Yield 4 to 6 servings

Number Of Ingredients 6

Ingredients

1 tablespoon olive oil
1 pound boneless, skinless chicken thighs (3 or 4 pieces)
Kosher salt and freshly ground black pepper
6 cloves garlic, peeled and crushed
6 cups chicken stock
1 head escarole (about 1 pound), wilted spots trimmed

Steps:

In a small Dutch oven or a large soup pot, heat the oil over medium-high heat. Sprinkle the chicken thighs on both sides with salt and pepper; put them in the pan, fattier side down, and cook until browned on the bottom and some of the fat has rendered out, 4 minutes. Flip the thighs over, tuck the garlic in around them and cook until the garlic is browned and aromatic, about 1 minute. Pour in the chicken stock and simmer until the thighs are cooked through, about 12 minutes. Remove the thighs from the pot and cut into bite-size pieces.
While the soup is cooking, cut the leaves of the escarole away from the core and wash well in cold water, especially the white part near the base, where most of the dirt collects. Tear the leaves into 2-inch pieces.
Stir the escarole into the pot a handful at a time until it all fits, then cover and cook until tender, 3 minutes. Return the chicken to the pot and bring back to a simmer. Serve hot.

CHICKEN-ESCAROLE SOUP RECIPE | MYRECIPES

Chicken-Escarole Soup Recipe | MyRecipes image

To cut down on time and keep cleanup to a minimum, use kitchen shears to easily chop tomatoes while they're still in the can.Prep: 1 minute; Cook: 14 minutes

Provided by MyRecipes

Total Time 15 minutes

Prep Time 1 minutes

Cook Time 14 minutes

Yield 4 servings (serving size: 1 cup)

Number Of Ingredients 5

Ingredients

1 (14 1/2-ounce) can Italian-style stewed tomatoes, undrained and chopped
1 (14-ounce) can fat-free, less-sodium chicken broth
1 cup chopped cooked chicken breast
2 cups coarsely chopped escarole (about 1 small head)
2 teaspoons extra-virgin olive oil

Steps:

Combine tomatoes and broth in a large saucepan. Cover and bring to a boil over high heat. Reduce heat to low; simmer 5 minutes. Add chicken, escarole, and oil; cook 5 minutes.

Nutrition Facts : Calories 118 calories, CarbohydrateContent 7.9 g, CholesterolContent 30 mg, FatContent 4 g, FiberContent 1.5 g, ProteinContent 13.5 g, SaturatedFatContent 0.7 g, SodiumContent 535 mg

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