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Chicken Soup with Escarole and Leeks Recipe
Chicken Soup with Escarole and Leeks Recipe-May 2024
May 31, 2025 10:58 PM

  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 servings

  Olive 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.

  

Step 3

Top with some diced avocado for added nutrients and flavor.

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