A big thanks to my mother-in law who taught me how to make this nutritious soup. This Chicken escarole soup is a powerhouse of nutrition. It’s is packed with celery, carrots, onions and vitamin rich escarole. 
Chicken Escarole Soup with Popovers
Prep time
Cook time
Total time
Ingredients
- 1 Tbsp olive oil
- 1 onion chopped
- 1 tsp turmeric powder
- 3 organic celery stalks chopped
- 2 organic with bone and skin chicken breast(seasoned with salt an pepper)
- 8 cups chicken broth
- 1 cup water
- 3 organic carrots chopped
- ⅓ cup orzo pasta
- 1 head escarole washed several times, trimmed and chopped
- Salt and pepper to taste
Instructions
- Heat oil in a pan over medium heat and add the onion and celery. Salute until translucent, about 5 minutes. Add the seasoned chicken breast to the pan and let brown, about 5 minutes. Be careful not to let the onions and celery burn, adjust the heat if necessary.
- Add the chicken broth and water to the pan and bring to boil and simmer for 45 minutes.
- Once the chicken is fully cooked, remove and place on baking tray, let cool. Wait about 25 minutes for the chicken to cool take it off the bone. Shred the chicken into bite size pieces with you hands.
- While the chicken is cooling, add the orzo and carrots to the broth and let simmer on low heat.
- Add the chicken pieces and the escarole to the broth, season with salt and pepper to taste. Cook for another 20 minutes on low.
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