Soup Recipes

Chicken Escarole Soup Recipe

Chicken Escarole Soup is a comforting, hearty, and healthy dish that brings a delightful balance of flavors. It’s the kind of soup that feels like a warm hug on a chilly day, with its rich chicken broth, tender chicken pieces, and the subtle bitterness of escarole that gives it a unique and refreshing twist. The combination of vegetables, lean protein, and the depth of seasonings make it both nourishing and satisfying, all without being too heavy.

This soup is not only incredibly tasty but also versatile. It can be served as a light dinner or as an appetizer before a larger meal. Whether you’re trying to eat healthier, enjoy a meal that’s packed with flavor, or simply need a bowl of comfort food, this recipe hits all the marks. Plus, it’s easy to make, so even novice home cooks can whip it up in no time!

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Let’s break it down into its key components so you can get cooking and enjoy the delicious flavors of Chicken Escarole Soup.

Chicken Escarole Soup Recipe

Here’s a simple yet flavorful recipe for Chicken Escarole Soup that combines fresh ingredients with a delightful depth of flavor.

Ingredients Needed

  • 2 tablespoons olive oil – For sautéing the aromatics and giving the broth a rich, fruity base.
  • 1 medium onion, chopped – Adds a mild sweetness and depth of flavor to the broth.
  • 2 cloves garlic, minced – Garlic gives that signature savory undertone that enhances the whole dish.
  • 4 cups chicken broth – You can use homemade or store-bought, but high-quality broth will make a big difference.
  • 2 boneless, skinless chicken breasts or thighs – These are the protein source, and thighs in particular will give you a richer, juicier texture.
  • 1 large bunch of escarole – This leafy green is the star of the show. It’s slightly bitter and adds an earthiness that balances the richness of the chicken and broth.
  • 1 carrot, peeled and sliced – Sweetness from the carrot contrasts with the bitterness of the escarole.
  • 1 celery stalk, chopped – Celery adds crunch and a fresh flavor that complements the other vegetables.
  • Salt and pepper to taste – For seasoning and bringing out the natural flavors.
  • 1 teaspoon dried thyme – A classic herb in many soups, thyme imparts a subtle earthy note.
  • 1 teaspoon dried oregano – Oregano works harmoniously with thyme, giving the soup a Mediterranean flavor.
  • 1 lemon (optional) – A touch of lemon juice can brighten up the soup and cut through the richness.
  • 1/2 cup pasta or rice (optional) – For some added texture and fullness, you can add a handful of small pasta or cooked rice.

Cooking Instructions

Making Chicken Escarole Soup is surprisingly simple. Here’s how you bring it all together:

  1. Sauté The Aromatics

    • Heat 2 tablespoons of olive oil in a large pot over medium heat.
    • Once the oil is hot, add the chopped onion and sauté for about 5 minutes, until the onion is softened and translucent.
    • Add the minced garlic and sauté for another 1-2 minutes, until fragrant.

  2. Add The Chicken And Broth

    • Pour in the chicken broth and bring it to a simmer.
    • While the broth is heating up, add the chicken breasts (or thighs) to the pot.
    • Let the chicken cook in the broth for about 15 minutes, or until fully cooked. If using chicken thighs, they may take a bit longer, so check for doneness by cutting into the thickest part.

  3. Shred The Chicken

    • Once the chicken is cooked, remove it from the pot and set it aside to cool slightly.
    • Once cool enough to handle, shred the chicken using two forks or chop it into bite-sized pieces.

  4. Add The Vegetables

    • To the broth, add the sliced carrots, chopped celery, and escarole.
    • Simmer for 10-12 minutes, or until the vegetables are tender and the escarole has wilted and softened.

  5. Season And Finish The Soup

    • Add the shredded chicken back into the pot.
    • Season the soup with salt, pepper, thyme, and oregano. Taste and adjust the seasoning as needed.
    • If you’re using pasta or rice, add it at this point and let it cook for an additional 5-10 minutes, until it’s tender.

  6. Optional Finishing Touch

    • For a fresh, zesty lift, squeeze some lemon juice into the soup just before serving.

Ingredient Insights

  • Escarole: Escarole is part of the chicory family and has a slightly bitter flavor. It’s often overlooked in favor of spinach or kale, but its mild bitterness gives a soup like this an intriguing depth. Not only is escarole delicious, but it’s also rich in vitamins A and K, folate, and fiber. It’s great for digestion and promotes overall health.
  • Chicken: The chicken breasts or thighs are the heart of the dish. Chicken breast is lean, while thighs are fattier and juicier, adding richness to the broth. If you prefer, you can use rotisserie chicken as a shortcut-just shred it into the soup once the vegetables are tender.
  • Carrots & Celery: These two ingredients are classic components of any good soup. They provide sweetness and a satisfying crunch, balancing the savoriness of the broth and the bitterness of the escarole.
  • Herbs and Spices: The thyme and oregano add earthy notes, while the garlic brings a savory depth. If you want to brighten the flavor, a squeeze of lemon will work wonders.

Expert Tips

  1. For a richer broth: Use chicken thighs instead of breasts, or you can even make your own chicken stock from scratch. It makes a huge difference in flavor.
  2. Perfect the texture: If you want the soup to have a silky texture, you can blend a small portion of the broth and vegetables, then return it to the pot. This will create a creamier base without using cream.
  3. Add greens strategically: Escarole can get tough if overcooked. Add it toward the end to retain its delicate texture. Other greens like spinach or kale can be substituted but will alter the flavor profile slightly.
  4. Spice it up: If you like some heat, try adding a pinch of red pepper flakes or a chopped fresh chili pepper to the broth.
  5. Keep the pasta al dente: If you’re adding pasta, make sure to cook it separately and add it to the soup just before serving. This will prevent the pasta from soaking up all the broth and becoming mushy.

Recipe Variations

This Chicken Escarole Soup recipe is wonderfully adaptable to suit different tastes and dietary needs. Here are a few ideas:

  • Vegetarian Version: For a meatless option, use vegetable broth and skip the chicken. You can replace the chicken with hearty beans like cannellini or chickpeas to keep the soup filling and protein-packed.
  • Gluten-Free: Use rice or gluten-free pasta instead of traditional pasta for a gluten-free version of this soup.
  • Spicy Chicken Escarole Soup: Add some heat by tossing in sliced jalapeños or a few dashes of hot sauce. A dash of smoked paprika will also bring a smoky depth to the broth.
  • Italian Twist: Add a few spoonfuls of pesto to the finished soup for a fresh, herby flavor that will really take it up a notch.

Final Words

Chicken Escarole Soup is the ultimate meal for any season-hearty enough for winter but fresh and light enough for spring. It’s a simple, yet satisfying dish that you can make in one pot, and it’s easy to adjust to suit your taste. Whether you prefer it more brothy or thicker with rice or pasta, this recipe allows for plenty of creativity while still keeping the essence of the dish intact. Plus, it’s a fantastic way to sneak in some greens without feeling like you’re eating your veggies as a side.

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