Best Easy Chicken Escarole Soup Recipes

Easy Chicken-Escarole Soup image

Provided by Food Network Kitchen

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 6

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 image

Provided by Patti Koehler

Categories Bean Soups

Time 1h5m

Number Of Ingredients 14

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!