Chicken and Escarole Soup
- Total Time
If you prefer, omit the cannellini beans and round out the meal with crusty Italian bread instead.
uncooked bacon1 oz, thick-cut bacon, chopped, or 1 ounce thinly sliced pancetta
uncooked onion(s)1 large, chopped
garlic clove(s)4 medium clove(s), minced
reduced-sodium chicken broth3 cup(s)
canned stewed tomatoes14 ½ oz, Italian seasoned
uncooked boneless skinless chicken thigh(s)5 thigh
escarole1 cup(s), cleaned and chopped (1 bunch)
canned cannellini beans15 oz, (white kidney beans), rinsed and drained
basil2 Tbsp, fresh, chopped or 2 teaspoons dried
table salt½ tsp
red pepper flakes¼ tsp, or crushed red pepper
grated Parmesan cheese2 Tbsp
- Spray a nonstick Dutch oven with nonstick spray and set over medium heat. Add the pancetta and cook until crisp, 4–5 minutes; transfer to a plate.
- Pour off all but a coating of the drippings (about 1⁄2 teaspoon) from the Dutch oven. Add the onion and garlic. Cook, stirring frequently, until golden, 7–10 minutes. Add the broth, tomatoes, and chicken; bring to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through and tender, about 30 minutes. Remove the chicken and set aside until cool enough to handle. Remove the chicken from the bone and return to the soup.
- Add the escarole, beans, basil, salt, and crushed red pepper; return to a boil, stirring occasionally to mix in the escarole. Reduce the heat and simmer until the escarole is wilted and softened, about 5 minutes. Sprinkle with the crisped pancetta and the cheese just before serving. Yields 1 3/4 cups per serving.