Active Time
10 minutes
Total Time
40 minutes
Most people don't know escarole from escargot, but that's okay. Just know that escarole is a delicious leafy green vegetable that's high in vitamin C. Leeks, which resemble large scallions, have a slightly oniony flavor. Here, I've used both in a main-meal soup that is filling and nutritious.
Try sprinkling a little smoked paprika over the soup before adding the cheese-it will give a sweet, smoky, slightly spicy flavor.
Ingredients
4 servingsOlive oil cooking spray
8 ounces boneless, skinless chicken thighs, cut into 1-inch pieces
Salt
Freshly ground black pepper
1 cup well-washed, chopped leeks
2–3 cups well-washed, chopped escarole
8 cups unsalted chicken stock (such as Kitchen Basics)
2 teaspoons fresh thyme
1 ounce Parmigiano-Reggiano cheese, finely grated on a Microplane grater
Step 1
Place the onion in a coffee mug, and add the lime zest and juice. Season with salt and stir. Let stand for 5 minutes.
Step 2
Combine the peppers, cucumber, tomatoes, shrimp, and cilantro in a medium mixing bowl. Add the onion-lime mixture and toss to coat everything evenly. Taste and season with salt, if needed. Serve with the lime wedges.