Chicken and Escarole Soup with Fennel

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

From the kitchen of Carly

Tender chicken thighs, bright escarole, and fennel seeds that add a subtle licorice warmth to a straightforward tomato broth. This is the soup you want when you need something satisfying, clean, and ready in under an hour.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11/4 cup olive oil
11 1/2 pounds skinless boneless chicken thighs, cut into 1/2-inch cubes
11 tablespoon dried oregano
12 cups chopped onions
14 celery stalks, chopped
14 garlic cloves, chopped
11 teaspoon fennel seeds
11 14- to 15-ounce can diced tomatoes in juice
18 cups low-salt chicken broth
11 head of escarole, cut into wide strips
1Grated Pecorino Romano cheese

Instructions

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.