Complete with pasta, chicken, and veggies this soup recipe is a warming winter comfort food and an easy way to introduce the family to escarole in a familiar-seeming dish.

Colleen Weeden
Source: Better Homes and Gardens

Gallery

Carson Downing

Recipe Summary

hands-on:
30 mins
total:
2 hrs
Servings:
8
Yield:
10 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a 6- to 8-quart pot combine chicken pieces, onion, salt, the thyme, pepper, the garlic, and bay leaves. Add 8 cups water. Bring to boiling; reduce heat. Simmer, covered, 1 hour or until chicken is very tender and falls off the bones.

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  • Remove chicken from broth. When cool enough to handle, remove meat from bones. Discard bones and skin. Cut meat into bite-size pieces. Discard bay leaves. Return chicken to broth. Add 8 cups escarole, carrots, and celery. Return to boiling; reduce heat. Simmer, covered, 15 minutes. Stir in pasta; return to a simmer. Cook 7 to 9 minutes or until pasta and escarole are tender. Stir in basil and remaining escarole. Top each serving with grated Parmesan cheese. Serves 8.

Nutrition Facts

332 calories; total fat 11g; saturated fat 3g; polyunsaturated fat 2g; monounsaturated fat 4g; cholesterol 79mg; sodium 713mg; potassium 522mg; carbohydrates 29g; fiber 4g; sugar 3g; protein 30g; trans fatty acid 0g; vitamin a 4107IU; vitamin c 9mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 7mg; vitamin b6 0mg; folate 107mcg; vitamin b12 0mcg; calcium 90mg; iron 3mg.
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