Chicken and escarole soup
9
Points®
Total time: 1 hr 15 min • Prep: 15 min • Cook: 1 hr • Serves: 4 • Difficulty: Easy
Pancetta (pan-CHEH-tuh), a cured, unsmoked bacon found in large supermarkets and in specialty-food stores, adds authentic Italian taste here but you can use regular bacon if you prefer. It’s drippings are used to develop the flavor of the broth while its crispy bits are sprinkled over the soup when served. Escarole can be sandy and may need several rinses in cold water to clean it thoroughly. Substitute a (10-ounce) package frozen leaf spinach, thawed and squeezed dry, in place of the fresh escarole if you want to save a little time. If you prefer, omit the cannellini beans and round out the meal with crusty Italian bread instead.
Ingredients
Uncooked bacon
1 oz
Uncooked onion(s)
1 large
Garlic
4 medium clove(s)
Reduced-sodium chicken broth
3 cup(s)
Canned stewed tomatoes
14.5 oz
Uncooked boneless skinless chicken thigh(s)
5 thigh(s)
Escarole
1 cup(s)
Canned cannellini beans
15 oz
Basil
2 Tbsp
Table salt
0.5 tsp
Red pepper flakes
0.25 tsp
Grated Parmesan cheese
2 Tbsp
Instructions
1
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.
2
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.
3
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.
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