Chicken and Escarole Soup with Fennel Recipe

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Ingredients:

Serving

1/4 cup olive oil
1 1/2 lb skinless boneless chicken thighs, cut into 1/2-inch cubes
1 tbsp dried oregano
2 cups chopped onions
4 celery stalks, chopped
4 garlic cloves, chopped
1 tsp fennel seeds
1 14- to 15-oz can diced tomatoes in juice
8 cups low-salt chicken broth
1 head of escarole , cut into wide strips
grated pecorino romano cheese

Directions:

Heat oil in large pot over medium-high heat. Add chicken; sprinkle with salt, pepper, and oregano. Mix in onions, celery, garlic, and fennel seeds. Sauté until vegetables begin to soften, about 4 minutes. Stir in tomatoes. Add broth; bring to boil. Reduce heat to medium; simmer until vegetables and chicken are tender, about 15 minutes. Add escarole; simmer until wilted, about 3 minutes. Season with salt and pepper. Ladle into bowls. Serve, passing cheese separately.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	683.21 Kcal (2860 kJ)
Calories from fat	577.5 Kcal
		% Daily Value*
Total Fat	64.17g	99%
Cholesterol	123.83mg	41%
Sodium	1254.93mg	52%
Potassium	604.46mg	13%
Total Carbs	12.15g	4%
Sugars	5.86g	23%
Dietary Fiber	2.31g	9%
Protein	16.8g	34%
Vitamin C	20.3mg	34%
Iron	0.3mg	2%
Calcium	70.8mg	7%

Amount Per 100 g
Calories	97.61 Kcal (409 kJ)
Calories from fat	82.51 Kcal
		% Daily Value*
Total Fat	9.17g	99%
Cholesterol	17.69mg	41%
Sodium	179.3mg	52%
Potassium	86.36mg	13%
Total Carbs	1.74g	4%
Sugars	0.84g	23%
Dietary Fiber	0.33g	9%
Protein	2.4g	34%
Vitamin C	2.9mg	34%
Calcium	10.1mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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