Chicken and Escarole Soup with Fennel

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