Easy Chicken-Escarole Soup Recipe

Simple Chicken-Escarole Soup

Difficulty: Easy
Servings: 4 to 6
Nutritional Information Per Serving (1 of 6 servings): Calories 263, Total Fat 10 g, Saturated Fat 2 g, Carbs 13 g, Dietary Fiber 3 g, Sugar 4 g, Protein 29 g, Cholesterol 113 mg, Sodium 1011 mg
Total Time: 25 minutes
Preparation: 5 minutes
Cooking: 20 minutes

Discover the joy of Simple Chicken-Escarole Soup, a quick, comforting dish that bursts with flavor and nourishment. Escarole, a vibrant leafy green with a delightful mild bitterness, wilts beautifully in momentsadd it near the end to keep its satisfying texture. Browning the chicken thighs first infuses the broth with rich, aromatic depth from the olive oil. For extra heartiness, toss in drained white beans during the final 5 minutes. Ready in just 25 minutes, this soup will inspire your weeknight cooking adventures!

Ingredients

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

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Instructions

Heat the olive oil in a medium-sized Dutch oven or large soup pot over medium-high heat. Season the chicken thighs generously on both sides with salt and pepper. Place them in the pot, fattier side down, and cook until beautifully browned and fat renders, about 4 minutes. Flip, tuck the garlic cloves around them, and saut until the garlic turns golden and fragrant, about 1 minute. Pour in the chicken stock and simmer until the chicken is perfectly cooked through, around 12 minutes. Remove the thighs, chop into bite-sized pieces, and set aside.
Meanwhile, separate the escarole leaves from the core. Rinse thoroughly in cold water, scrubbing the white base areas where grit hides. Tear into 2-inch pieces for easy eating.
Stir the escarole into the pot in batches until it all fits. Cover and cook until just tender, about 3 minutes. Add back the chopped chicken, warm through with a gentle simmer, and serve hot for a soul-warming bowl that hits all the right notes.