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–+ servings

Italian Chicken Soup with Fennel and Escarole

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Rett Soup
Kategori Italian
serveringsstørrelse 4 people

Ingredienser
  

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 1 fennel bulb, thinly sliced
  • 2 garlic cloves, minced
  • 4 cups homemade chicken broth
  • 2 cups cooked shredded chicken
  • 1 head escarole, chopped
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons grated Parmesan, for serving
  • 2 tablespoons chopped fresh parsley, for serving

fremgangsmåte
 

  • Heat the olive oil in a large pot over medium heat. Add the onion and fennel and cook for 5 minutes until they soften.
  • Stir in the garlic and cook for 1 minute. Pour in the homemade chicken broth, then add the shredded chicken, thyme, salt, and pepper.
  • Bring the soup to a gentle simmer and cook for 10 minutes. Add the chopped escarole and simmer for 3 more minutes until it wilts.
  • Ladle the soup into bowls and top each serving with grated Parmesan and fresh parsley.

merknader

Add the escarole right at the end so it stays bright green and keeps a bit of texture. If you prefer a milder flavor, use the inner leaves of the fennel bulb. Leftovers store well in the fridge for two days and reheat gently on the stove without losing much quality.
Course: Soup
Cuisine: Italian
Equipment: Large Pot, Cutting Board, Knife