A hearty and flavorful soup with Italian chicken and escarole.
Ingredients
- 2 tbsp olive oil
- 1 onion chopped
- 3 cloves garlic minced
- 4 chicken breasts boneless, skinless, cut into bite-sized pieces
- 6 cups chicken broth
- 1 head escarole chopped
- 1 can diced tomatoes 14.5 oz
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper to taste
- parmesan cheese for serving, grated
Instructions
- In a large pot, heat the olive oil over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
- Add the chicken to the pot and cook until browned on all sides, about 5 minutes.
- Pour in the chicken broth and bring to a boil. Reduce heat to low and simmer for 30 minutes.
- Add the escarole, diced tomatoes, oregano, basil, salt, and pepper to the pot. Cook for an additional 30 minutes.
- Serve the soup hot, topped with grated Parmesan cheese.
Nutrition
Calories: 289kcalCarbohydrates: 14gProtein: 37gFat: 9gFiber: 4g