Best 2 Easy Chicken Escarole Soup Recipes

Embark on a culinary journey with an Italian classic, Chicken Escarole Soup. This hearty and flavorful dish combines the delicate bitterness of escarole with the savory richness of chicken, creating a comforting and nourishing meal.

The recipe starts with a flavorful base of sautéed vegetables and herbs, including onions, garlic, and carrots, which provide a foundation of taste. The chicken, browned to perfection, adds depth and umami, while the escarole, with its slight peppery flavor, brings a unique and refreshing touch.

The soup is simmered in a rich broth, allowing the flavors to meld and harmonize. A touch of white wine deglazes the pan, adding a subtle acidity that brightens the dish. Parmesan cheese, with its salty and nutty flavor, enhances the overall taste profile, creating a creamy and velvety texture.

In addition to the classic recipe, the article offers variations that cater to different dietary preferences and tastes. A vegetarian version replaces the chicken with hearty beans, providing a protein-packed and flavorful alternative. For those who prefer a lighter option, a quick and easy chicken escarole soup is also included, featuring a simplified ingredient list and a shorter cooking time.

Whether you're seeking a comforting classic, a vegetarian delight, or a quick and easy meal, this article has the perfect Chicken Escarole Soup recipe for you. Gather your ingredients, prepare your taste buds, and embark on a culinary adventure with this beloved Italian dish.

Let's cook with our recipes!

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:

Use high-quality ingredients: Fresh, flavorful ingredients will make a big difference in the final product. Choose the best chicken broth, escarole, and Parmesan cheese you can find.
Don't overcrowd the pot: If you add too much escarole to the pot, it will wilt and become mushy. Add it in batches, and cook it until it is just wilted before adding more.
Season to taste: Every palate is different, so be sure to season the soup to your liking. Add more salt, pepper, or garlic powder if desired.
Garnish with Parmesan cheese: Just before serving, sprinkle each bowl of soup with freshly grated Parmesan cheese. This will add a delicious cheesy flavor and make the soup look more appealing.

Conclusion:

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

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