I love to buy already roasted chickens on busy nights, and this easy soup is a great way to use the leftover meat!
2 - 32 oz box
2 to 3 c
cooked shredded chicken
2 - 15 oz can(s)
white cannellini beans - rinsed and drained
escarole, well washed and roughly chopped
1 1/2 tsp
minced jarred garlic or equivalent fresh
1 1/2 tsp
parmesan cheese plus extra for serving
salt to taste
1Using 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.
2Add 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.
3This 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.
4Serve with parmesan cheese for topping and crusty bread on the side for a delicious meal!