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Epicurious

Chicken and Escarole Soup with Fennel

4.1

(14)

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Chicken and Escarole Soup with FennelTina Rupp

Gerald Colapinto of Corona, California, writes: "My grandparents were born in Italy and were wonderful cooks, so I'm partial to Italian food. I especially love the cooking of Southern Italy. Fortunately, I often travel to Rome on business. Back home, I like to re-create the dishes I discovered."

Recipe information

  • Total Time

    40 Minutes

  • Yield

    Makes 6 main-course servings

Ingredients

1/4 cup olive oil
1 1/2 pounds skinless boneless chicken thighs, cut into 1/2-inch cubes
1 tablespoon dried oregano
2 cups chopped onions
4 celery stalks, chopped
4 garlic cloves, chopped
1 teaspoon fennel seeds
1 14- to 15-ounce can diced tomatoes in juice
8 cups low-salt chicken broth
1 head of escarole, cut into wide strips
Grated Pecorino Romano cheese

Preparation

  1. Heat oil in large pot over medium-high heat. Add chicken; sprinkle with salt, pepper, and oregano. Mix in onions, celery, garlic, and fennel seeds. Sauté until vegetables begin to soften, about 4 minutes. Stir in tomatoes. Add broth; bring to boil. Reduce heat to medium; simmer until vegetables and chicken are tender, about 15 minutes. Add escarole; simmer until wilted, about 3 minutes. Season with salt and pepper. Ladle into bowls. Serve, passing cheese separately.

TagsSoupSoup/StewItalianEuropeanChicken ThighChickenPoultryCanned TomatoTomatoVegetableEscaroleChicoryLeafy GreensMainDinnerGluten FreeNut FreeEasyOne-Pot MealsWeeknight MealsSimmerBon Appétit
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