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Why You’ll Love This Chicken Escarole Soup
This comforting chicken escarole soup is the perfect blend of nourishing and delicious. Packed with lean protein and vitamin-rich greens, it delivers wholesome goodness in every spoonful. Ready in just 30 minutes, it’s a lifesaver for busy weeknights when you want something hearty yet light. Naturally gluten-free and low-carb, it fits nearly any diet without sacrificing flavor. Simple ingredients transform into something special with minimal effort. Whether you need a quick dinner or a cozy remedy, this soup is sure to become a new favorite.
Ingredients for Chicken Escarole Soup
Let’s talk about what goes into this feel-good bowl of deliciousness. No complicated stuff here—just wholesome ingredients that come together fast and taste like a warm hug.
- 1 tablespoon olive oil – This is where the flavor magic begins. A quick sauté and you’re off to a great start.
- 1 pound chicken breast – Diced or shredded. Leftover cooked chicken? Even better. Let it shine.
- 1 onion, diced – Sweet or yellow, your choice. Either way, it’s the aromatic backbone of the soup.
- 2 cloves garlic, minced – Just enough to give things a punch without scaring anyone off.
- 6 cups low-sodium chicken broth – Store-bought works great, but if you’ve got homemade, you’re winning.
- 1 head escarole, chopped – Wash it well, seriously. Nobody likes gritty soup. And if you’re out of escarole, kale or spinach are ready to step in.
- 1 lemon, juiced – A bright little squeeze that wakes up all the flavors and brings balance to the bowl.
That’s it. Simple, fresh, and perfectly cozy—just the way comfort food should be.
How to Make Chicken Escarole Soup (Step-by-Step)
Sauté aromatics: Onion + garlic in olive oil until soft.
This is where the magic begins—your kitchen will start smelling amazing in no time. Soft and golden is the goal, not crispy!
Add broth + chicken: Simmer 15 mins (or until chicken cooks through).
Toss in that savory broth and your chicken of choice. Let it all bubble gently like it’s getting a warm bath.
Wilt escarole: Stir in greens until just tender (3-4 mins).
Escarole jumps in at the end for a quick soak. It softens just enough to play nice with the rest of the crew without getting mushy.
Finish: Squeeze lemon juice, season with salt/pepper.
Time for the final flourish. A bright splash of lemon and a dash of seasoning, and boom—comfort food is served!
Pro Tips for the Best Soup
Use rotisserie chicken for faster prep
Short on time? Grab a rotisserie chicken and skip straight to the good part—less chopping, more slurping.
Add white beans for extra fiber
Want to level up the heartiness? Toss in some white beans and give your spoon something extra to scoop.
Garnish with Parmesan or red pepper flakes
A little sprinkle goes a long way. Whether you’re team cheesy or team spicy, the right topping takes this soup from cozy to crave-worthy.
Storage & Reheating
Fridge: 3-4 days in airtight container
Tuck it away in the fridge and you’ve got comfort on standby. Just grab, reheat, and enjoy a second (or third) bowl of cozy.
Freezer: 2-3 months (thaw overnight)
Planning ahead? Pop it in the freezer and let it hibernate. When you’re ready, thaw overnight and warm it up for an easy, dreamy dinner.
Serving Suggestions
With crusty whole-grain bread
Because every good soup deserves a sidekick. Dip, dunk, or just nibble between bites—it’s soup’s best friend.
Topped with a poached egg
Feeling fancy? Slide a silky poached egg on top and let that yolk swirl into the broth like a little golden upgrade.
There you have it—Chicken Escarole Soup in all its comforting, cozy glory. It’s quick enough for a weeknight, nourishing enough to keep you feeling great, and tasty enough to go on repeat all season long. Whether you’re serving it with crusty bread, dressing it up with a poached egg, or sneaking in some white beans, this soup knows how to deliver. So grab your favorite pot, let the aromas take over, and enjoy the kind of homemade goodness that makes you feel right at home—one spoonful at a time.
Healthy Chicken Escarole Soup : 30 Minutes Comfort Food!
Ingredients
- 1 tbsp olive oil For sautéing
- 1 lb chicken breast – Diced or shredded pre-cooked works too
- 1 onion diced – Sweet or yellow
- 2 cloves garlic minced
- 6 cups low-sodium chicken broth – Or homemade
- 1 head escarole chopped – Washed well (sub: kale or spinach)
- 1 lemon juiced – Brightens flavors
Instructions
- Sauté aromatics: In a large pot, heat olive oil over medium heat. Add diced onion and minced garlic, and cook until softened and fragrant (about 3-5 minutes).
- Add broth + chicken: Pour in the chicken broth and add the chicken breast. Bring to a gentle boil, then reduce heat and simmer for 15 minutes (or until chicken is fully cooked).
- Wilt escarole: Stir in chopped escarole and let cook for 3-4 minutes, just until the greens are tender.
- Finish: Stir in lemon juice, season with salt and pepper to taste, and serve hot.
Notes
- Use rotisserie chicken to cut down on prep time.
- Add white beans for extra fiber and texture.
- Garnish with grated Parmesan or red pepper flakes for extra flavor.
FAQ
Can I use kale instead of escarole?
Totally! Kale’s like escarole’s bold cousin—slightly tougher, but it holds up beautifully. Just give it a few extra minutes to soften up.
Is this soup keto-friendly?
Yep! With low-carb ingredients and no noodles or starches in sight, this soup fits right into a keto lifestyle. Just skip the bread (or don’t—we won’t tell).