Chicken And Escarole Soup
Here’s a comforting Italian take on chicken noodle soup. It pairs leftover cooked chicken with tiny orzo pasta and escarole, a mild-flavored green in the endive family that’s beloved by Italians. The greens require only brief cooking in the broth.
Equipment
Ingrediënten
- 10 cups or 5 main-dish servings
- 1 tablespoon olive oil
- 2 cups shredded or matchstick carrots about two-thirds 10-ounce bag
- 1 small onion finely chopped
- 2 garlic cloves minced
- 3 cans 14 to 14½ ounces each chicken broth (5¼ cups)
- 2 cups water
- 2 heads escarole 1½ pounds, cut into 1-inch pieces
- ½ cup orzo pasta see tip
- 2 cups chopped leftover cooked chicken 10 ounces
- ⅛ teaspoon coarsely ground black pepper
- ½ cup freshly grated parmesan cheese
Instructies
- In 6-quart Dutch oven, heat oil over medium-high heat until hot.
- Add carrots, onion, and garlic; cook 4 minutes or until onion softens, stirring frequently.
- Stir in broth and water; heat to boiling.
- Stir in escarole and orzo; heat to boiling.
- Reduce heat to medium-low; simmer, uncovered, 6 minutes or until escarole and orzo are tender.
- Stir in chicken and pepper.
- Reduce heat to low and simmer 3 minutes or until chicken is heated through.
- Serve with Parmesan.
Notes / Tips / Wine Advice:
in Italian, orzo means “barley,” but it’s actually a tiny, rice-shaped pasta. It’s ideal for soups or can be used as a substitute for rice.
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