Chicken and Escarole Soup with Fennel

Chicken and Escarole Soup with Fennel
Photo by Tina Rupp


  • 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
  • 1 14- to 15-ounce can diced tomatoes in juice
  • ¼ cup olive oil
  • + 4 more ingredients
    • 8 cups low-salt chicken broth
    • 4 celery stalks
    • 4 garlic cloves
    • 1 teaspoon fennel seeds

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


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