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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.
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Equipment

  • Dutch oven

Ingredients

  • 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

Instructions

  • 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 & 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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Course; Chicken / Soup
Cuisine; European / Italian