ITALIAN CHICKEN AND ESCAROLE SOUP
Ingredients:
2 Tablespoons olive oil
1 small onion,diced
2 medium carrots,diced
1 medium celery stalk, diced
4 garlic cloves, minced
1 medium head escarole, cored, rinsed and roughly chopped
3 cups (720 ml) low-sodium chicken stock or water
3 (720 ml) cups water1 bay leaf
1 boneless, skinless chicken breast
Pinch of sea salt and pepper to taste (optional)
Directions:
Heat olive oil in a soup pot over medium heat, add onion, carrot, and celery, and cook until softened, 6 to 8 minutes, stirring often.
Add garlic and cook a further minute. Add escarole, and cook, stirring often, until leaves begin to wilt, about 4 minutes.
Pour in stock and water, add bay leaf and chicken breast, increase heat to high and bring to a boil. Reduce heat to medium-low and cook at a simmer, stirring occasionally, until escarole is tender and chicken is cooked through, about 20 minutes.
Remove cooked chicken breast with tongs and cut into dice. Return to soup pot, season with salt and pepper, if desired, and serve immediately. |
