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Bon Appétit

Chicken and Escarole Soup with Fennel

By Gerald Colapinto

4.1

(14)

Image may contain Bowl Food Dish Meal Soup Bowl and Soup
Chicken and Escarole Soup with FennelTina Rupp

Gerald Colapinto of Corona, California, writes: "My grandparents were born in Italy and were wonderful cooks, so I'm partial to Italian food. I especially love the cooking of Southern Italy. Fortunately, I often travel to Rome on business. Back home, I like to re-create the dishes I discovered."

Recipe information

  • Total Time

    40 Minutes

  • Yield

    Makes 6 main-course servings

Ingredients

1/4 cup olive oil
1 1/2 pounds skinless boneless chicken thighs, cut into 1/2-inch cubes
1 tablespoon dried oregano
2 cups chopped onions
4 celery stalks, chopped
4 garlic cloves, chopped
1 teaspoon fennel seeds
1 14- to 15-ounce can diced tomatoes in juice
8 cups low-salt chicken broth
1 head of escarole, cut into wide strips
Grated Pecorino Romano cheese

Preparation

  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.

TagsSoupSoup/StewItalianEuropeanChicken ThighChickenPoultryCanned TomatoTomatoVegetableEscaroleChicoryLeafy GreensMainDinnerGluten FreeNut FreeEasyOne-Pot MealsWeeknight MealsSimmerBon Appétit
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