ESCAROLE AND POTATO SOUP
Provided by Food Network Kitchen
Categories side-dish
Time 50m
Yield 8 cups for 2 servings
Number Of Ingredients 8
Steps:
- In a pot heat the oil over medium high heat. Stir in the onions, celery and potatoes and cook for about 5 minutes. Pour in the chicken stock and water and bring to a boil. Reduce heat and simmer the soup for 20 minutes or until the potatoes are tender.
- Season the soup with salt and pepper. Stir in the escarole and cook for 2-3 minutes. Serve immediately with crusty bread and grated parmesan
LENTIL AND CHICKEN SOUP WITH SWEET POTATOES AND ESCAROLE
Turn a leftover roast chicken or store-bought rotisserie chicken into a hearty dinner soup in just about half an hour, then add a nice dose of brightness to it with lots of fresh dill and lemon juice.
Provided by Anna Stockwell
Categories Soup/Stew Chicken Sweet Potato/Yam Lentil Celery Garlic Escarole Dill Lemon Juice Wheat/Gluten-Free Quick and Healthy Healthy Winter Dinner
Yield 4-6 servings
Number Of Ingredients 11
Steps:
- Place chicken carcass, potatoes, lentils, and 1 tsp. salt in a large pot. Cover with 8 cups water. Bring to a boil over high heat, skimming off any foam, then reduce heat to medium-low and simmer until potatoes are fork tender and lentils are cooked through, 10-12 minutes. Discard chicken carcass.
- Meanwhile, heat oil in a large heavy skillet over medium-high. Add celery and garlic and cook, stirring often, until celery and garlic are lightly golden brown and tender, about 12 minutes.
- Stir celery, garlic, shredded chicken, and escarole into soup and cook, stirring occasionally, until escarole is wilted, about 5 minutes. Remove from heat. Stir in dill and lemon juice; season soup with salt.
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