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chicken escarole soup

Homemade Chicken Escarole Soup: Warm and Nourishing

Chicken Escarole Soup is a hearty and wholesome dish that combines tender chicken, fresh escarole, and a flavorful broth. Perfect for chilly days or as a light, satisfying meal, this soup brings warmth and nourishment in every spoonful. Easy to prepare and packed with nutrients, it’s a family favorite you’ll make again and again
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6
Course: Side Dish
Cuisine: Italian
Calories: 250
Ingredients Method Notes

Ingredients
  

  • 2 lbs bone-in chicken thighs
  • 1 head of escarole, chopped and rinsed thoroughly
  • 8 cups chicken broth low sodium
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 medium onion, finely chopped
  • 3 garlic cloves, minced
  • 1 tbsp olive oil
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1/2 tsp Salt to taste
  • 1/2 tsp Black pepper to taste
  • 1/2 tsp Grated Parmesan cheese optional, for garnish

Method
 

  1. Prepare the chicken: In a large pot, heat olive oil over medium heat. Sear the chicken thighs until golden on both sides. Remove and set aside.
  2. Sauté vegetables: Add onion, carrots, celery, and garlic to the pot. Sauté until softened, about 5 minutes.
  3. Add broth and seasonings: Pour in the chicken broth and add thyme, bay leaf, salt, and black pepper. Return the chicken thighs to the pot.
  4. Simmer the soup: Bring to a boil, then reduce the heat to medium-low and simmer for 30 minutes, until the chicken is fully cooked.
  5. Shred the chicken: Remove the chicken from the pot, shred the meat, and discard the bones. Return the shredded chicken to the soup.
  6. Add the escarole: Stir in the chopped escarole and simmer for another 5 minutes until wilted.
  7. Serve: Ladle the soup into bowls and garnish with grated Parmesan if desired. Serve hot with crusty bread.

Notes

For added flavor, use homemade chicken broth.
Adjust the salt depending on the sodium content of your broth