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Chicken Soup with Escarole and Leeks

3.1

(2)

Most people don't know escarole from escargot, but that's okay. Just know that escarole is a delicious leafy green vegetable that's high in vitamin C. Leeks, which resemble large scallions, have a slightly oniony flavor. Here, I've used both in a main-meal soup that is filling and nutritious.

Try sprinkling a little smoked paprika over the soup before adding the cheese-it will give a sweet, smoky, slightly spicy flavor.

Recipe information

  • Total Time

    40 minutes

  • Yield

    4 servings

Ingredients

Olive oil cooking spray
8 ounces boneless, skinless chicken thighs, cut into 1-inch pieces
Salt
Freshly ground black pepper
1 cup well-washed, chopped leeks
2–3 cups well-washed, chopped escarole
8 cups unsalted chicken stock (such as Kitchen Basics)
2 teaspoons fresh thyme
1 ounce Parmigiano-Reggiano cheese, finely grated on a Microplane grater

Preparation

  1. Step 1

    Place the onion in a coffee mug, and add the lime zest and juice. Season with salt and stir. Let stand for 5 minutes.

    Step 2

    Combine the peppers, cucumber, tomatoes, shrimp, and cilantro in a medium mixing bowl. Add the onion-lime mixture and toss to coat everything evenly. Taste and season with salt, if needed. Serve with the lime wedges.

    Step 3

    Top with some diced avocado for added nutrients and flavor.

TagsSoupSoup/StewChicken ThighChickenPoultryLeekRoot VegetableVegetableEscaroleChicoryLeafy GreensParmesanCheeseDairyMainStarterLunchDinnerGluten FreeNut FreeCookbooks
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