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Chicken White Bean Escarole Soup

Ingredients

  • 1 large whole chicken, cleaned and cut into pieces
  • 2 carrots chopped
  • 2 stalks celery, chopped
  • 1 large onion, chopped
  • 1 tablespoon salt
  • 1/2 teaspoon ground pepper
  • 1 teaspoon poultry seasoning
  • 2 heads of escarole, chopped (using only the green stems) and chopped
  • 6 cloves garlic, minced
  • 2 cans of cannellini beans, drained and rinsed
  • 1 chicken bouillon
  • 3/4 cup shredded parmesan cheese
  • 1 block of Parmesan rind
  • 1 Chunk of Parmesan cheese, for serving

Instructions

  • Make the Homemade Broth
  • In a large pot, add the whole chicken, carrots, celery, and onion. Cover with water.
  • Season generously with poultry seasoning, salt, and pepper.
  • Bring to a boil, then reduce heat and simmer until the chicken is fully cooked and a rich broth forms.
  • Remove Chicken & Vegetables
  • Carefully remove the chicken from the pot and set aside to cool.
  • Remove the carrots and celery from the broth, roughly chop them, and set aside.
  • Prepare the Escarole
  • In a separate pan, heat a drizzle of olive oil over medium heat.
  • Add the minced garlic and sauté until fragrant.
  • Add the escarole (green stems only) and cook until fully wilted.
  • Season lightly with salt and pepper.
  • Assemble the Soup
  • Shred the cooled chicken, discarding bones and skin.
  • Add the shredded chicken back into the broth along with:
  • Chopped carrots and celery
  • Cannellini beans
  • Sautéed escarole and garlic
  • Parmesan rind
  • ½ cup grated Parmesan cheese
  • Simmer
  • Reduce heat to low and simmer gently for 45 minutes, allowing the flavors to fully develop.
  • Serve
  • Finely chop a chunk of Parmesan cheese and place it in the bottom of each bowl, then ladle the hot soup over the cheese so it softens and melts slightly.

Equipment

  • 1 Large Stock pot