Chicken and Escarole Soup
Gourmet Soups, Stews, & Bisques
On a chilly day, this flavorful, nourishing soup is sure to satisfy. Tender chunks of chicken and delicate pasta with escarole in a savory broth will warm you from the inside out.
4 tablespoons olive oil, divided
1 1/2 pounds boneless chicken thighs, cut in bite-size chunks
1/2 cup diced celery
1/2 cup diced peeled carrots
1 cup diced onions
1 1/2 ounces Fond de Poulet Gold© dissolved in 7 cups hot water
1 head (10 ounces) escarole, chopped
1 cup filini pasta (or another pasta cut in short, thin strands)
Salt and ground black pepper
1/2 cup grated Pecorino Romano cheese
Heat 2 tablespoons of the oil in a soup pot over medium heat. Add the chicken and brown it, then remove it from the pot and set it aside. Add the remaining oil to the pot, then add the celery, carrots, and onions and cook until they are soft, but not browned, about 5 minutes.
Stir in the diluted Fond de Poulet Gold©, bring it to a simmer, and cook for 20 minutes.
Add the escarole and chicken, return to the soup to a simmer, and cook 5 minutes. Add pasta the pasta and cook another 5 minutes, or until the pasta is tender and the chicken is cooked through. Season to taste with salt and pepper.
Served the soup in warmed bowls sprinkled with a tablespoon each of the Pecorino cheese.