Best 2 Easy Chicken Escarole Soup Recipes

Welcome to the world of easy chicken escarole soup! This classic Italian soup is a delicious and comforting dish that can be enjoyed by people of all ages. Made with simple, everyday ingredients, this soup is a great way to warm up on a cold day or to enjoy as a light and healthy meal. In this article, we will provide you with a step-by-step guide to making the best chicken escarole soup, along with tips and tricks to ensure that your soup turns out perfect every time. So, gather your ingredients and let's get started!

Check out the recipes below so you can choose the best recipe for yourself!

EASY CHICKEN-ESCAROLE SOUP

Easy Chicken-Escarole Soup image

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

Ingredients

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

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.

EASY CHICKEN WHITE BEAN ESCAROLE SOUP

Easy Chicken White Bean Escarole Soup image

I love to buy already roasted chickens on busy nights, and this easy soup is a great way to use the leftover meat!

Provided by Patti Koehler

Categories Bean Soups

Time 1h5m

Number Of Ingredients 14

Ingredients

2 - 32 oz box chicken broth
2 to 3 c cooked shredded chicken
2 - 15 oz can(s) white cannellini beans - rinsed and drained
1 bunch escarole, well washed and roughly chopped
1 c sliced celery
3/4 c chopped carrot
3 Tbsp olive oil
1 1/2 tsp minced jarred garlic or equivalent fresh
1 small onion, chopped
2 Tbsp dried parsley
1 1/2 tsp italian seasoning
2 Tbsp parmesan cheese plus extra for serving
1 tsp black pepper
salt to taste

Steps:

1. Using a large skillet, or directly in your soup pot if it is fairly wide, heat olive oil. Add celery and saute until it starts to turn translucent, then add escarole and garlic. Toss mixture until escarole wilts. If you used a skillet, transfer celery/escarole/garlic mixture to soup pot.
2. Add chicken broth, carrots, seasonings, onions and shredded chicken and bring to a boil. Add beans and parmesan cheese and bring again to a boil, then reduce to simmer for at least 45 minutes to blend flavors.
3. This is an easy do-ahead soup, and could easily be set up in a crock pot after step 1. Allow 3 to 4 hours on high, or 6 to 8 hours on low.
4. Serve with parmesan cheese for topping and crusty bread on the side for a delicious meal!

Tips:

Choose the right chicken: For the most flavorful soup, use a whole chicken or chicken thighs. Bone-in chicken will also add more flavor to the broth.
Brown the chicken before adding it to the soup: This will help to develop the flavor of the chicken and give the soup a richer color.
Use a variety of vegetables: This will add flavor, color, and nutrients to the soup. Some good options include carrots, celery, onions, garlic, potatoes, and escarole.
Season the soup well: Use a combination of salt, pepper, and herbs to taste. You can also add a bay leaf or two for extra flavor.
Simmer the soup for at least 30 minutes: This will help to develop the flavors and tenderize the chicken.
Serve the soup with a garnish of fresh herbs or grated Parmesan cheese: This will add a finishing touch of flavor and elegance.

Conclusion:

Chicken escarole soup is a delicious and easy-to-make soup that is perfect for a cold winter day. It is packed with flavor and nutrients, and it is sure to be a hit with the whole family. So next time you are looking for a comforting and satisfying soup, give chicken escarole soup a try. You won't be disappointed!