Simple Chicken Soup with Escarole
Votes: 1
Time: 25 min.
Complexity: easily
Servings: 6 - 8
Complexity: easily
Servings: 6 - 8
Nutritional value per serving:
Calories 197, total fat 7 G., saturated fats 2 G., proteins 22 G., carbohydrates 10 G., fiber 2 G., cholesterol 85 mg, sodium 758 mg, sugar 3 G.
Calories 197, total fat 7 G., saturated fats 2 G., proteins 22 G., carbohydrates 10 G., fiber 2 G., cholesterol 85 mg, sodium 758 mg, sugar 3 G.
Escarole is a pleasantly bitter green that cooks quickly, so if you want to preserve some of the texture in the soup, add the leaves at the end to let them wilt. Start making the soup by browning the chicken. The rendered juices will combine with the chicken broth, adding a richer, deeper flavor to the soup. If you have canned white beans on hand, rinse them and add them to the soup 5 minutes before it's done. It will be very filling and nutritious.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g skinless and boneless chicken thighs (3-4 pcs.)
- 1 tbsp. l. olive oil
- 6 cloves garlic, peeled and crushed
- 6 cups chicken broth
- 1 head of escarole (about 450 g), with the wilted parts trimmed off
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Recipes with similar ingredients: chicken thighs, escarole salad
Cooking the dish according to the recipe:
- Heat olive oil in a small Dutch oven or large saucepan over medium heat. Season the chicken thighs on both sides with salt and black pepper, place them in the pan, fat side down, and cook until browned and some of the fat has rendered, 4 minutes. Turn the thighs over, scatter the garlic around them, and cook until the garlic is golden brown and fragrant, about 1 minute.
- Add the chicken broth and simmer until the thighs are cooked through, about 12 minutes. Remove the chicken thighs from the pan and cut into bite-sized pieces.
- While the soup is simmering, trim the escarole leaves from the core and rinse thoroughly in cold water, especially the white part at the base where dirt tends to accumulate. Tear the leaves into 5cm pieces.
- Add the escarole to the soup a handful at a time, then cover and simmer until tender, about 3 minutes. Return the chicken to the pot and bring back to a boil. Serve the soup hot.
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