Chicken and Escarole Soup with Fennel

Ingredients for Chicken and Escarole Soup with Fennel

• 60ml olive oil

• 675g skinless boneless chicken thighs, cut into 1/2-inch cubes

• 1 tablespoon dried oregano

• 200g chopped onions

• 4 celery stalks, chopped

• 4 garlic cloves, chopped

• 1 teaspoon fennel seeds

• 1 14- to 425g can diced tomatoes in juice

• 1925ml low-salt chicken broth

• 1 head of escarole, cut into wide strips

• Grated Pecorino Romano cheese

How to make Chicken and Escarole Soup with Fennel

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 and chicken are tender, about 15 minutes. Add escarole; simmer until wilted, about 3 minutes. Season with salt and pepper. Ladle into bowls. Serve, passing cheese separately.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.