EASY CHICKEN-ESCAROLE SOUP
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
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 6
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 WITH MEATBALLS
This is an old recipe from southern Italy. My mother gave it to me when I was first married. It started out as a holidays-only dish...but my children and grandchildren love it so much that we have it every chance we get!-Norma Manna, Hobe Sound, Florida
Provided by Taste of Home
Categories Lunch
Time 1h50m
Yield 24 servings (6 qt.)
Number Of Ingredients 16
Steps:
- In a stockpot, combine wings, carrots, potato, celery, tomato, onion, 1 Tbsp. salt, pepper and water. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until chicken and vegetables are tender. , Meanwhile, for the meatballs, combine egg, bread crumbs, parsley, garlic, cheese and the remaining salt in a large bowl. Crumble beef into mixture and mix lightly but thoroughly. Shape into marble-sized balls., Remove chicken meat from bones and cut into bite-sized pieces. Discard bones. Return chicken to the pot. Add meatballs and escarole; cook until meatballs are no longer pink, about 10 minutes longer.
Nutrition Facts : Calories 115 calories, Fat 6g fat (2g saturated fat), Cholesterol 33mg cholesterol, Sodium 402mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 1g fiber), Protein 9g protein.
MY MOTHER'S CHICKEN ESCAROLE SOUP
This recipe for chicken escarole soup comes courtesy of Joan Nathan. Serve it with Passover Popovers.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 9
Steps:
- Fill a large pot with 4 quarts water; place over high heat and bring to a boil. Add chicken, return to a boil, skimming off any foam that has accumulated at the top. Reduce heat to low and continue cooking, uncovered, for 2 hours.
- Add celery, carrots, onion, parsnip, dill, and parsley. Continue cooking slowly, uncovered, for 1 hour.
- Set a strainer over a large bowl and strain soup; discard solids. Season with salt and pepper. Refrigerate, covered, overnight.
- Remove the layer of fat that has formed on top of the soup overnight and discard. Place soup in a large saucepan and bring to a boil. Just before serving, add escarole and cook until just tender, about 3 minutes.
MY MOTHER'S CHICKEN ESCAROLE SOUP
This recipe for chicken escarole soup comes courtesy of Joan Nathan. The addition of escarole makes it extra special.
Provided by dojemi
Categories < 4 Hours
Time 3h
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Fill a large pot with 4 quarts water; place over high heat and bring to a boil.
- Add chicken, return to a boil, skimming off any foam that has accumulated at the top.
- Reduce heat to low and continue cooking, uncovered, for 2 hours.
- Add celery, carrots, onion, parsnip, dill, and parsley.
- Continue cooking slowly, uncovered, for 1 hour.
- Set a strainer over a large bowl and strain soup; discard solids.
- Season with salt and pepper. Refrigerate, covered, overnight.
- Remove the layer of fat that has formed on top of the soup overnight and discard.
- Place soup in a large saucepan and bring to a boil.
- Just before serving, add escarole and cook until just tender, about 3 minutes.
Nutrition Facts : Calories 207.7, Fat 12.3, SaturatedFat 3.5, Cholesterol 83.2, Sodium 105.1, Carbohydrate 4.4, Fiber 2.2, Sugar 1.5, Protein 19.1
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