Chicken and Escarole Soup

A white bowl filled with soup, pasta, wilted greens and diced potato.

5 from 2 votes

This brothy soup is the ideal antidote to winter overload. The rich, golden broth is brimming with leeks, potato, chicken and tender wilted escarole. Pasta adds some heft but feel free to swap it out for farro, brown rice or barley. Finish with lots of freshly cracked black pepper and a squeeze of lemon.

Prep Time30

Cook Time1

Course: dinner, lunch, Soup

Cuisine: American

Servings:

Calories: 403kcal

Author: Leigh Anderson

Ingredients

4 tablespoons olive oil
1 pound boneless, skinless chicken thighs
1 cup dry white wine
1 medium yellow onion finely chopped
2 leeks, white and light green part only rinsed well and roughly chopped
2 stalks celery finely chopped
4 cloves garlic grated
6 cups chicken stock
2 medium gold potatoes peeled and diced
1 cup dried pasta like: cavatelli, orzo, ditalini
3 cups roughly chopped escarole
kosher salt and freshly ground black pepper
lemon wedges, for serving

Instructions

Brown the Chicken: Place a large dutch oven or similar heavy-bottomed pot over medium heat-high. Season the chicken with salt and pepper on both sides. Add a few glugs of olive oil to the pot, as soon as it's hot and shimmering, add the chicken. Cook the chicken until well browned, about 10 minutes, then flip to the second side. Continue cooking until you see lots of golden bits of "fond" on the bottom of the pot. Transfer the chicken to a clean plate or baking tray, it's okay if it's not fully cooked through, set aside.
Sauté the Mirepoix: Next, deglaze the pot with the white wine. Bring to a simmer and use a use a wooden spoon to scrape up any bits of fond that may be stuck to the pan. Once the wine has reduced by 2/3 add the diced onion, leek, and celery along with a big pinch of salt and pepper. Turn the heat down to medium, sauté for 7-10 minutes, stirring occasionally until the vegetables are soft and aromatic then add the garlic and continue cooking for another 2-3 minutes.
Simmer: Next add the chicken stock, bring to a simmer. While you're waiting for the stock to come up, roughly chop, or tear the chicken into small, bite-sized pieces then add it back into the pot along with any drippings. Once the soup reaches a simmer, turn the heat down to low, add the diced potato, cover and continue cooking until the potatoes are tender, about 20 minutes. In the meantime cook the pasta according to the directions on the package. Drain and set aside.
To serve: Just before serving add the cooked pasta and escarole to the soup, stir to combine. Taste and adjust the seasonings as needed. Divide between bowls and serve with freshly cracked black pepper and lemon wedges on the side.

Notes

Ingredient Notes and Substitutions:

Chicken Thighs: I like to use boneless skinless thighs because they're flavorful and easy to sear and shred. You could absolutely use bone-in, skin-on – just be sure to remove the skin and discard the bones after searing. You can also use chicken breast or any other cut.
White Wine: wine can be omitted, instead deglaze the pot with some chicken stock
Leek: leek can be omitted, if needed.
Escarole: substitute: and leafy green: spinach, swiss chard, kale
Gold Potatoes: substitute: russets
Dried Pasta : substitute: rice, farro, barley

Storing and Reheating Leftovers:

Leftover soup will stay fresh in the refrigerator for 3-4 days. Reheat over low heat in a saucepan or in the microwave.
Freezing Instructions: Cool the soup completely then transfer to an airtight, freezer-safe storage container. Store in the freezer for up to 3 months. To reheat, defrost the soup overnight in refrigerator then warm in the microwave or in a saucepan over low heat until hot – stir well.

Nutrition