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.
EASY CHICKEN WHITE BEAN ESCAROLE SOUP
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
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!
SIMPLE CHICKEN AND WHITE BEAN SOUP
A simple chicken and bean soup with a little kick. This soup is great on a cold evening after a busy day. This recipe was shared with me by a friend I truly miss.
Provided by MaxMama
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 45m
Yield 6
Number Of Ingredients 10
Steps:
- Heat olive oil in a large pot over medium-high heat. Saute onion and garlic in hot oil until softened, about 5 minutes. Remove onion and garlic to a small bowl.
- Stir chicken into any remaining oil in the pot; cook and stir until completely browned, 5 to 7 minutes. Return onion mixture to the pot; add beans, broth, chiles, cilantro, salt, and cayenne pepper.
- Bring the soup to a boil, reduce heat to medium-low, and cook until the beans are very tender and the chicken cooked through, about 20 minutes.
Nutrition Facts : Calories 302.8 calories, Carbohydrate 34 g, Cholesterol 42.9 mg, Fat 7 g, Fiber 7.7 g, Protein 26.5 g, SaturatedFat 1.3 g, Sodium 1495.8 mg, Sugar 2.7 g
WHITE BEAN SOUP WITH ESCAROLE
This escarole and bean soup has become a favorite because it uses kitchen staples, it's packed with healthy ingredients and is a cinch to prepare. If I can't find escarole, I sub fresh spinach at the very end of cooking. -Gina Samokar, North Haven, Connecticut
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 8 servings (2 quarts).
Number Of Ingredients 11
Steps:
- In a Dutch oven, heat oil over medium heat. Add onion and garlic; cook and stir until tender. Add broth, tomatoes, Italian seasoning and pepper flakes; bring to a boil. Reduce heat; simmer, uncovered, 15 minutes., Stir in orzo and escarole. Return to a boil; cook 12-14 minutes or until orzo is tender. Add beans; heat through, stirring occasionally. Sprinkle servings with cheese. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.
Nutrition Facts : Calories 174 calories, Fat 3g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 572mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 8g fiber), Protein 9g protein. Diabetic Exchanges
LEMONY CHICKEN SOUP WITH FARRO, WHITE BEANS, AND KALE
Enhance the flavor of store-bought chicken broth for a hearty soup packed with farro, white beans, kale, and plenty of lemon.
Provided by Katherine Sacks
Categories 30 Days of Groceries Soup/Stew Chicken Grains Lemon Juice Garlic Bean Kale Dill Dinner Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield 4 servings
Number Of Ingredients 16
Steps:
- Heat 2 Tbsp. oil in a large pot over medium-high. Cook carrots, half of the onion, and 3 sliced garlic cloves, stirring occasionally, until softened and lightly browned, about 5 minutes. Add chicken carcass, if using, and broth; cover and simmer 30 minutes. (If you're not using carcass, simmer 15 minutes.)
- Meanwhile, toast farro in another large pot over medium heat, stirring occasionally, until it starts to brown and smells nutty, about 3 minutes. Stir in 1 tsp. salt and 3 cups water. Cover and simmer until farro is tender and liquid evaporates, about 30 minutes; strain any remaining liquid, if necessary. Set aside 2 cups farro for Dill-Crusted Pork Tenderloin or reserve for another use.
- Strain chicken broth mixture through a fine-mesh sieve into a large bowl; discard carcass and vegetables. Set aside 2 cups broth for Potato, Leek, and Pea Pot Pie or reserve for another use.
- Wipe out pot, then heat remaining 1 Tbsp. oil over low. Cook remaining onion and 9 sliced garlic cloves, stirring occasionally, until tender and light golden, 8-10 minutes. Add remaining broth left in bowl, increase heat to medium-high, and bring to a simmer. Add reserved chicken meat, beans, kale, lemon juice, pepper, and remaining 1 1/2 tsp. salt and farro left in pot; cook until vegetables are cooked through, 3-5 minutes.
- Divide soup among bowls. Stir 1 Tbsp. salsa verde into each bowl, if using, and sprinkle with dill. Serve with baguette slices and lemon wedges alongside.
- Do Ahead
- Soup can be made 2 days ahead. Chill in a resealable container.
TOASTED SPELT SOUP WITH ESCAROLE AND WHITE BEANS
Provided by Dawn Perry
Categories Soup/Stew Bean Leafy Green Legume Healthy Escarole Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 15
Steps:
- Pulse onion in a food processor until finely chopped. Transfer to a medium bowl. Repeat with fennel, carrot, and celery, placing vegetables in bowl with onion.
- Heat 2 tablespoons oil in a large pot. Add pancetta and cook, stirring often, until golden brown, about 3 minutes. Add spelt and cook, stirring often, until grains are a couple of shades darker, about 3 minutes.
- Add onion, fennel, carrot, celery, and garlic to pot; season with salt and pepper. Cook, stirring occasionally, until vegetables are softened, 6-8 minutes. Add tomato paste and red pepper flakes, and cook until paste is slightly darkened, about 1 minute.
- Add broth to pot, bring to a boil, reduce heat, and simmer, partially covered, until spelt is tender, 60-70 minutes. Stir escarole and beans into soup and cook until escarole is wilted and beans are warmed though, about 4 minutes.
- Serve soup drizzled with oil and topped with Parmesan.
- DO AHEAD: Soup can be made 2 days ahead. Cover and chill.
CHICKEN SOUP WITH TOASTED FARRO AND GREENS
Somewhere between a soup and a stew, this comforting dish starts with chicken stock seasoned with leeks, carrots and celery. Garlic and fennel seeds are toasted along with the farro to add another layer of flavor. Boneless chicken thighs are cooked in the broth, then greens are tossed in just before serving. This soup is best served right away, as the farro will continue to absorb liquid as it sits, but leftovers can be reheated with some additional broth or water over low heat. Lemon zest lends a lovely lift, but a spoonful of chile oil would also be lively addition.
Provided by Colu Henry
Categories dinner, weeknight, soups and stews, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Heat the oil in a large stock pot or Dutch oven over medium. Add the leeks, carrots and celery, and cook, stirring occasionally, until they have softened, but have not taken on any color, 4 to 6 minutes.
- Add the garlic, fennel seeds and red-pepper flakes, and cook until fragrant, about 1 minute. Season well with salt and pepper.
- Add the farro and cook, stirring frequently, until slightly toasted, 1 to 2 minutes. Add the stock and chicken thighs. Bring to a boil, then reduce heat to a simmer. Cook until the chicken has cooked through and is no longer pink, 10 to 12 minutes, skimming any bits of foam that float to the surface, if desired. Using a slotted spoon or tongs, transfer the chicken to a cutting board. When cool enough to touch, shred the chicken into bite-size pieces.
- Continue simmering the soup until the farro is tender but still toothsome, about 20 minutes more. Add the chicken back to the pot along with the greens and stir until greens are gently wilted. Taste and adjust seasonings as needed.
- Ladle into bowls and grate lemon zest over top, if desired.
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FARRO AND ESCAROLE SOUP RECIPE | BON APPéTIT
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3.9/5 (21)Author Andy BaraghaniServings 4Estimated Reading Time 4 mins
- Cook garlic, capers, and oil in a large saucepan over medium heat, stirring often, until garlic is golden, 4–6 minutes. Add onion, farro, and red pepper flakes and cook, stirring occasionally, until onion is slightly softened, about 3 minutes.
- Add 6 cups cold water to pot and bring to a boil. Reduce heat to medium-low and simmer, partially covered, until farro is tender, 20–25 minutes. Add celery and cook, uncovered, until almost tender, about 5 minutes. Stir escarole and Parmesan into soup and continue to cook until escarole is wilted, another 4 minutes. Remove from heat and season with salt.
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