Easy Chicken White Bean Escarole Soup

Recipe Rating:	1 Rating5
Categories:	Chicken Soups, Bean Soups, Quick & Easy
Keywords:	easy, crockpot, leftovers
Serves:	4 - 6 hearty servings
Prep Time:	20 Min
Cook Time:	45 Min

Ingredients

2 - 32 oz bx	chicken broth
2 to 3 c	cooked shredded chicken
2 - 15 oz can(s)	white cannellini beans - rinsed and drained
1 bunch	escarole, well washed and roughly chopped
1 c	sliced celery
3/4 c	chopped carrot
3 Tbsp	olive oil
1 1/2 tsp	minced jarred garlic or equivalent fresh
1 sm	onion, chopped
2 Tbsp	dried parsley
1 1/2 tsp	italian seasoning
2 Tbsp	parmesan cheese plus extra for serving
1 tsp	black pepper
	salt to taste

Pinched by luluchuckody, and 25 more.

Patti Koehler

Well Seasoned

Voorhees, NJ (pop. 209,310)

Moonbeam54

Member Since Jan 2011

Patti's Notes:

I love to buy already roasted chickens on busy nights, and this easy soup is a great way to use the leftover meat!

Directions

Using a large skillet, or directly in your soup pot if it is fairly wide, heat olive oil. Add celery and saute until it starts to turn translucent, then add escarole and garlic. Toss mixture until escarole wilts. If you used a skillet, transfer celery/escarole/garlic mixture to soup pot.

Add chicken broth, carrots, seasonings, onions and shredded chicken and bring to a boil. Add beans and parmesan cheese and bring again to a boil, then reduce to simmer for at least 45 minutes to blend flavors.

This is an easy do-ahead soup, and could easily be set up in a crock pot after step 1. Allow 3 to 4 hours on high, or 6 to 8 hours on low.

Serve with parmesan cheese for topping and crusty bread on the side for a delicious meal!

Comments

2 comments

Showing OLDEST First
(Switch to Newest First)

Lisa Feneis LawLucy

Jan 15, 2012

this looks like a beautiful recipe! healthy and vibrant. we do not get escarole here except in the summers. I am sure I will substitute Kale until then. I have been following a Paleo diet for training and this is right up my alley! thank you so much! 'Lise