Chicken and Escarole Soup with Fennel

Chicken and Escarole Soup with Fennel
Photo by Tina Rupp

Ingredients

  • 1 14- to 15-ounce can diced tomatoes in juice
  • 4 celery stalks
  • 4 garlic cloves
  • 1 teaspoon fennel seeds
  • 1 escarole
  • ¼ cup olive oil
  • 1 tablespoon dried oregano
  • + 4 more ingredients
    • 8 cups low-salt chicken broth
    • 2 cups onions
    • 1 ½ pounds skinless boneless chicken thighs, cut into 1/2-inch cubes
    • grated Pecorino Romano cheese

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 a...

View full recipe at Epicurious

Comments


Best Wine Deals

  • $34.59
    26%off
    Domaine Pierre Usseglio & Fils Red Rhone Blend Châteauneuf-du-Pape Cuvée Tradition
    Domaine Pierre Usseglio & Fils Red Rhone Blend Châteauneuf-du-Pape Cuvée Tradition 2006
  • $26.49
    23%off
    Jacobs Creek Stein Riesling
    Jacobs Creek Stein Riesling 2006
See More Deals »






Snooth Media Network