Chicken and Escarole Soup with Fennel
A hearty Italian-inspired soup featuring tender chicken thighs, aromatic fennel, and nutritious escarole in a flavorful broth. Finished with grated Pecorino Romano cheese, this comforting soup combines Mediterranean flavors with wholesome ingredients.
6 servings
22 min
Ingredients
- •¼ cup olive oil
- •1½ pounds skinless boneless chicken thighs
- •1 tablespoon dried oregano
- •2 cups chopped onions
- •4 stalks celery
- •4 cloves garlic
- •1 teaspoon fennel seeds
- •1 can diced tomatoes in juice
- •8 cups low-salt chicken broth
- •1 head escarole
- •½ cup Grated Pecorino Romano cheese
Cooking Instructions
- 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.
22 min
