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Chicken and Escarole Soup Recipe

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3.9 from 47 reviews

A hearty and comforting Chicken and Escarole Soup featuring tender browned chicken thighs, aromatic vegetables, potatoes, and pasta in a flavorful chicken stock, finished with fresh escarole and a squeeze of lemon.

Ingredients

Meat and Protein

  • 1 pound boneless, skinless chicken thighs

Produce

  • 1 medium yellow onion, finely chopped
  • 2 leeks, white and light green parts only, rinsed and roughly chopped
  • 2 stalks celery, finely chopped
  • 4 cloves garlic, grated
  • 2 medium gold potatoes, peeled and diced
  • 3 cups roughly chopped escarole
  • Lemon wedges, for serving

Pantry

  • 4 tablespoons olive oil
  • 1 cup dry white wine
  • 6 cups chicken stock
  • 1 cup dried pasta (cavatelli, orzo, or ditalini)
  • Kosher salt and freshly ground black pepper, to taste

Instructions

  1. Brown the Chicken: Place a large Dutch oven or heavy-bottomed pot over medium-high heat. Season the chicken thighs with salt and pepper on both sides. Add olive oil to the pot and when it shimmers, add the chicken. Cook for about 10 minutes until well browned on one side, then flip and continue cooking until golden bits form on the bottom. Transfer the chicken to a plate; it does not need to be fully cooked at this stage.
  2. Sauté the Mirepoix: Deglaze the pot with the white wine, bringing it to a simmer. Use a wooden spoon to scrape up the browned bits (fond) from the bottom of the pot. Once the wine has reduced by two-thirds, add the diced onion, leeks, and celery with a generous pinch of salt and pepper. Lower heat to medium and sauté for 7-10 minutes until the vegetables are soft and aromatic. Add the grated garlic and cook for another 2-3 minutes.
  3. Simmer the Soup: Pour in the chicken stock and bring to a simmer. While waiting, roughly chop or tear the browned chicken into bite-sized pieces and add it back into the pot along with any accumulated drippings. Once simmering, reduce heat to low, add the diced potatoes, cover, and cook for about 20 minutes until the potatoes are tender. Meanwhile, cook the pasta separately according to package instructions, then drain and set aside.
  4. Combine and Finish: Just before serving, stir the cooked pasta and chopped escarole into the soup. Taste and adjust seasoning with salt and pepper as needed.
  5. Serve: Ladle the soup into bowls and serve with freshly cracked black pepper and lemon wedges on the side for squeezing over the soup.

Notes

  • Using chicken thighs adds richness and tenderness compared to chicken breast.
  • If you prefer, substitute the pasta for gluten-free options.
  • White wine can be omitted or replaced with additional chicken stock if desired.
  • Cooking the pasta separately prevents it from becoming mushy in the soup.
  • Fresh lemon juice added at serving brightens the flavors and balances richness.

Find it online: https://recipethrive.com/chicken-and-escarole-soup-recipe/