Chicken and Escarole Soup with Fennel |
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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Gerald Colapinto of Corona, California, writes: My grandparents were born in Italy and were wonderful cooks, so I'm partial to Italian food. I especially love the cooking of Southern Italy. Fortunately, I often travel to Rome on business. Back home, I like to re-create the dishes I discovered. Ingredients:
1/4 cup olive oil |
1 1/2 pounds skinless boneless chicken thighs, cut into 1/2-inch cubes |
1 tablespoon dried oregano |
2 cups chopped onions |
4 celery stalks, chopped |
4 garlic cloves, chopped |
1 teaspoon fennel seeds |
1 14- to 15-ounce can diced tomatoes in juice |
8 cups low-salt chicken broth |
1 head of escarole, cut into wide strips |
grated pecorino romano cheese |
Directions:
1. 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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