EASY CHICKEN-ESCAROLE SOUP
Escarole is a pleasantly bitter green that cooks quickly, so if you want to keep some of its texture in a soup, stir it in at the end, just to wilt it. The chicken is browned to provide depth of flavor, adding chickeny goodness to the olive oil and enriching the broth. If you have any white beans on hand, strain them and add to the soup during the last 5 minutes of cooking.
Provided by Food Network Kitchen
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- In a small Dutch oven or a large soup pot, heat the oil over medium-high heat. Sprinkle the chicken thighs on both sides with salt and pepper; put them in the pan, fattier side down, and cook until browned on the bottom and some of the fat has rendered out, 4 minutes. Flip the thighs over, tuck the garlic in around them and cook until the garlic is browned and aromatic, about 1 minute. Pour in the chicken stock and simmer until the thighs are cooked through, about 12 minutes. Remove the thighs from the pot and cut into bite-size pieces.
- While the soup is cooking, cut the leaves of the escarole away from the core and wash well in cold water, especially the white part near the base, where most of the dirt collects. Tear the leaves into 2-inch pieces.
- Stir the escarole into the pot a handful at a time until it all fits, then cover and cook until tender, 3 minutes. Return the chicken to the pot and bring back to a simmer. Serve hot.
SKILLET CHICKEN WITH ESCAROLE
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 450 degrees F. Heat the olive oil in a large ovenproof skillet over medium-high heat. Season the chicken with salt and pepper and add skin-side down to the skillet. Cook until the skin browns, about 10 minutes. Flip the chicken, transfer the skillet to the oven and roast until cooked through, 10 to 12 minutes.
- Meanwhile, trim the escarole, tear into pieces and rinse well. Thinly slice the garlic.
- Remove the chicken to a plate. Discard all but 3 tablespoons fat from the skillet; return the skillet to medium-high heat. Add the garlic and cook until golden, about 1 minute. Add half of the escarole and cook, tossing, until wilted, about 1 minute. Add the remaining escarole and cook, tossing, until wilted, 1 minute; season with salt and pepper. Add the thyme and chicken broth and bring to a simmer. Cook until reduced by half, about 3 minutes. Add the capers, butter and lemon juice. Cook, swirling the pan, until the butter is melted. Discard the thyme sprigs.
- Divide the chicken thighs and escarole mixture among plates. Sprinkle with parsley.
EASY CHICKEN WHITE BEAN ESCAROLE SOUP
I love to buy already roasted chickens on busy nights, and this easy soup is a great way to use the leftover meat!
Provided by Patti Koehler
Categories Bean Soups
Time 1h5m
Number Of Ingredients 14
Steps:
- 1. Using a large skillet, or directly in your soup pot if it is fairly wide, heat olive oil. Add celery and saute until it starts to turn translucent, then add escarole and garlic. Toss mixture until escarole wilts. If you used a skillet, transfer celery/escarole/garlic mixture to soup pot.
- 2. Add chicken broth, carrots, seasonings, onions and shredded chicken and bring to a boil. Add beans and parmesan cheese and bring again to a boil, then reduce to simmer for at least 45 minutes to blend flavors.
- 3. This is an easy do-ahead soup, and could easily be set up in a crock pot after step 1. Allow 3 to 4 hours on high, or 6 to 8 hours on low.
- 4. Serve with parmesan cheese for topping and crusty bread on the side for a delicious meal!
MY MOTHER'S CHICKEN ESCAROLE SOUP
This recipe for chicken escarole soup comes courtesy of Joan Nathan. Serve it with Passover Popovers.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 9
Steps:
- Fill a large pot with 4 quarts water; place over high heat and bring to a boil. Add chicken, return to a boil, skimming off any foam that has accumulated at the top. Reduce heat to low and continue cooking, uncovered, for 2 hours.
- Add celery, carrots, onion, parsnip, dill, and parsley. Continue cooking slowly, uncovered, for 1 hour.
- Set a strainer over a large bowl and strain soup; discard solids. Season with salt and pepper. Refrigerate, covered, overnight.
- Remove the layer of fat that has formed on top of the soup overnight and discard. Place soup in a large saucepan and bring to a boil. Just before serving, add escarole and cook until just tender, about 3 minutes.
LEEKY CHICKEN SOUP
Provided by Rachael Ray : Food Network
Time 55m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Trim the tough tops and root ends, of the leeks, cut them, lengthwise, in half, then slice them into 1/2-inch thick pieces. Fill a large bowl or sink with water, add the leeks, and separate the slices to let the grit fall away. Remove the leeks with a skimmer and dry them in a salad spinner or on a clean kitchen towel.
- Put the chicken and bay leaf in a small pan and add water almost to cover. Put the pan over high heat, and bring to a boil. Reduce the heat to a simmer, and poach the chicken until cooked through, about 10 minutes.
- Meanwhile, heat the extra-virgin olive oil in a soup pot or Dutch oven over medium heat. Add the leeks and garlic, season with salt and pepper, to taste, then stir, cover, and cook for 7 to 8 minutes. Add the wine and cook out for 1 minute, then add the stock and bring to a boil. Reduce the heat to a simmer. Remove the chicken from the poaching liquid and dice, then stir it into the stock. Strain the poaching liquid and add it to the soup. Add the egg pasta, thyme, and lemon zest. Cook at a low boil until the pasta is tender. Stir in the parsley and season with salt and pepper, to taste. Ladle the soup into serving bowls.
- Spread the crusty bread slices with soft cheese and serve with the soup.
CHICKEN SOUP WITH ESCAROLE AND LEEKS
Most people don't know escarole from escargot, but that's okay. Just know that escarole is a delicious leafy green vegetable that's high in vitamin C. Leeks, which resemble large scallions, have a slightly oniony flavor. Here, I've used both in a main-meal soup that is filling and nutritious. Try sprinkling a little smoked paprika over the soup before adding the cheese-it will give a sweet, smoky, slightly spicy flavor.
Yield 4 servings
Number Of Ingredients 9
Steps:
- Place the onion in a coffee mug, and add the lime zest and juice. Season with salt and stir. Let stand for 5 minutes.
- Combine the peppers, cucumber, tomatoes, shrimp, and cilantro in a medium mixing bowl. Add the onion-lime mixture and toss to coat everything evenly. Taste and season with salt, if needed. Serve with the lime wedges.
- Top with some diced avocado for added nutrients and flavor.
PAN-ROASTED CHICKEN WITH LEEKS
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F. Put the bacon in a large heavy-bottomed ovenproof skillet and cook over medium-high heat until some of the fat renders, about 5 minutes. Push the bacon to the side of the pan. Season the chicken with salt and pepper, then add it to the pan and cook, turning, until it starts to brown, about 5 minutes. Stir in the garlic and leeks, then arrange the chicken on top of the bacon-leek mixture. Transfer to the oven and roast until the chicken is golden and a thermometer inserted into the thickest part registers 160 degrees F, 25 to 30 minutes. Transfer the chicken to a platter.
- Carefully return the skillet to the stovetop over medium-high heat. Sprinkle in the flour and cook, stirring, 1 minute. Add the broth and half-and-half and cook, stirring, 2 minutes. Bring to a boil and cook until slightly reduced, about 5 minutes. Stir in the parsley and a squeeze of lemon juice. Spoon the leek mixture over the chicken. Serve with the remaining lemon wedges.
- Per serving: Calories 418; Fat 24 g (Saturated 8 g); Cholesterol 147 mg; Sodium 322 mg; Carbohydrate 14 g; Fiber 1 g; Protein 34 g
CHICKEN SOUP WITH LEEKS AND LEMON
This is inspired by both the classic Greek soup avgolemono and Scottish cockaleekee. Start with a flavorful chicken or turkey broth, simmer leeks and rice or bulgur in the soup until tender, then enrich with eggs and lemon. The trick here is to begin with a flavorful stock and not to allow the eggs to curdle when you combine the soup and the avgolemono sauce. You can make a vegetarian version of this using a garlic broth or by making a robust vegetable stock using the dark leafy parts of the leeks.
Provided by Martha Rose Shulman
Categories dinner, easy, weekday, soups and stews, appetizer, main course
Time 1h10m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Combine the stock and leeks, bring to a boil, reduce the heat and simmer 20 minutes. Add the rice or bulgur, and continue to simmer until the grain is cooked through, 15 to 30 minutes. Taste and adjust salt.
- Beat together the eggs and lemon juice until frothy in a medium bowl.
- Just before serving, making sure that the broth isn't boiling, gradually add 2 cups to the egg and lemon mixture while beating vigorously with a whisk to prevent the eggs from curdling. Turn off the heat under the soup, pour the egg-lemon mixture into the soup, stir well and serve, adding a bit of pepper to each bowl and garnishing with chopped fresh parsley or dill.
Nutrition Facts : @context http, Calories 271, UnsaturatedFat 5 grams, Carbohydrate 37 grams, Fat 8 grams, Fiber 4 grams, Protein 16 grams, SaturatedFat 2 grams, Sodium 1082 milligrams, Sugar 9 grams, TransFat 0 grams
COCK-A-LEEKIE SOUP (SCOTTISH CHICKEN AND LEEK SOUP)
Leeks star in this classic Scottish chicken soup, adding their sweet, oniony flavor to the meaty, fragrant broth. Some versions of this recipe omit the prunes, but their rich fruitiness is what sets this dish apart from other chicken soups. Rice, either brown or white, can stand in for the barley, and some recipes call for oats (in which case use an equal amount of steel-cut, rather than rolled). For a heartier, more stewlike soup, use 3/4 cup barley.
Provided by Melissa Clark
Time 2h30m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Season chicken with 2 teaspoons salt and 1/2 teaspoon black pepper. Set chicken aside while prepping the other ingredients.
- Put leek greens, carrot peels, celery leaves, garlic, parsley stems, thyme, bay leaf and star anise at bottom of a large Dutch oven or soup pot. Place chicken on top of the vegetables. Add remaining 1 teaspoon salt and the peppercorns, and pour in 8 cups cold water, or enough to just submerge the chicken.
- Bring to a boil over high heat, then reduce heat to a simmer and partly cover the pot. Cook until chicken is cooked through and very tender, 45 to 55 minutes.
- While the chicken cooks, thickly slice 3 of the leek whites into 1/2-inch coins. Thinly slice the remaining leek white; set thinly and thickly sliced leeks aside separately.
- When the chicken is tender, using tongs, transfer to a large bowl or plate to cool. Strain the broth into a large bowl, discarding vegetables and herbs.
- Wipe out the Dutch oven and return it to medium-high heat. Add butter, letting it melt. Add the thick leek coins (save the thinly sliced leek for garnish), a pinch of salt and pepper, and sauté until tender and golden brown, about 5 minutes. Transfer leek whites to a bowl (they can go on top of the chicken if there's room).
- Pour broth back into the pot. Bring broth to a brisk simmer, and stir in barley, carrots and celery. Let broth simmer uncovered until the liquid is reduced by a third, and the barley and vegetables are tender, 40 to 50 minutes.
- While the broth is simmering, use a fork or your fingers to shred chicken into bite-size pieces, discarding skin and bones.
- Once the barley and vegetables are tender, stir in shredded chicken, sautéed leek whites and the prunes, and simmer for another 5 minutes to allow the prunes to soften (some might disintegrate). Taste and add salt, if needed. To serve, garnish with thinly sliced leek whites and parsley leaves.
ESCAROLE SOUP WITH RICE
Provided by Mark Bittman
Categories dinner, easy, quick, soups and stews, appetizer, main course
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Put 2 tablespoons oil in a large, deep saucepan over medium heat. When oil is hot, add minced garlic and cook until fragrant, about 2 minutes. Add onions and continue to cook, stirring frequently, until softened, about 5 more minutes. Add escarole and cook, tossing gently, until it begins to wilt, about another 3 minutes.
- Add stock and rice to the pan, bring to a boil. Lower the heat, cover and cook about 20 minutes or until rice is tender.
- Meanwhile, put remaining 2 tablespoons oil in a small skillet. When oil is hot, add sliced garlic and cook over medium-low heat until it turns golden brown and begins to crisp. Remove garlic with a slotted spoon and set aside.
- When rice is cooked through, season soup with salt and pepper, top with a grating of Parmesan and garnish with garlic slivers.
Nutrition Facts : @context http, Calories 310, UnsaturatedFat 14 grams, Carbohydrate 26 grams, Fat 18 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 3 grams, Sodium 983 milligrams, Sugar 7 grams
COCK-A-LEEKIE (CHICKEN AND LEEK SOUP)
Make and share this Cock-a-Leekie (Chicken and Leek Soup) recipe from Food.com.
Provided by Molly53
Categories Poultry
Time 1h
Yield 7 serving(s)
Number Of Ingredients 10
Steps:
- Heat all ingredients except leeks to boiling in large stockpot or Dutch oven.
- Reduce heat, cover and simmer 30 minutes.
- Add leeks.
- Bring back to a boil; reduce heat.
- Cover and simmer until thickest pieces of chicken are done, about 15 minutes.
- Remove chicken from broth and cool slightly; remove chicken from bones and skin.
- Skim fat from both and remove bay leaf.
- Cut chicken into 1 inch pieces and return to broth.
- Heat about 5 minutes; serve.
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EASIEST-EVER CHICKEN, LEEK, AND ESCAROLE SOUP RECIPE | GOOP
From goop.com
Servings 4Category Recipes
- Heat the oil over medium-low heat in a Dutch oven. Add the leeks and the garlic and cook for about 5 minutes, until tender and translucent.
- Add a large pinch of salt, the stock, and the chicken breasts and raise heat to medium-high. Once boiling, reduce the heat and cover. Let simmer for about 25 minutes, or until the chicken breasts are cooked through.
- Remove the chicken and add the beans, letting the chicken cool as the beans simmer in the broth. Once the chicken is cool enough to handle, pull it into nice hearty chunks and add it back to the soup, along with the escarole and lemon zest. Season and salt to taste.
- Ladle into bowls and top with a few thin slices of Fresno chili, chopped parsley, and a squeeze of lemon juice.
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