“Stock” it up👩🏻🍳 Soup Series 2/4❣️
With the Autumn 🍂weather upon us there is nothing more comforting than having a hearty bowl of homemade soup. This is one of my go-to soups that is so hearty for a simple dinner any night of the week❣️
This recipe just fills my heart with loving food memories of when my mom served me this heartwarming meal!
This soup is very easy to make and very similar to my “Escarole and Mini Meatball Soup with Parmesan Egg Battered Croutons” which is found in my Holiday cookbook “If the Table Could Talk: A Taste of the Holidays.”
Here is a simpler version where I used pastina instead of orzo but feel free to use any favorite tiny pasta shape you like❣️
If the soup becomes too thick for your taste, just add a little more stock, broth or water to your liking.
I make a big batch to freeze but the recipe is easily halved. The best part? It is all prepared in one pot. Soup can be frozen up to 3 months.
En-JOY❣️
Alyssa ❌⭕️
ESCAROLE CHICKEN SOUP WITH PASTINA
Makes about 16 servings
3 tablespoons extra virgin olive oil
1 large onion, chopped
2 shallots, chopped
4 carrots, peeled and chopped
4 celery stalks, chopped
4 cloves garlic, chopped
16 cups chicken stock, chicken or vegetable broth or water
4 pounds boneless, skinless chicken breasts
Salt and pepper
1 big bunch escarole, torn into small pieces
1 box (12 ounces) pastina pasta
***For an extra boost in flavor, I add ¼ cup frozen pesto: recipe found on previous posts
Heat olive oil in a large pot or Dutch oven over medium heat. Add the onion, shallots, carrots and celery, stirring occasionally, 15 minutes, or until very tender. Add garlic and stir ,1 minute.
Add chicken stock and bring to a boil. Lower heat and simmer, 2 hours. Skim any foam from top of surface during cooking.
***At this point, if desired, for extra boost in flavor, add ¼ cup frozen pesto. Just tap LINK IN BIO for recipe on previous pesto posts.
Remove chicken from large stockpot and shred.
Add escarole, shredded chicken and pastina to stock pot. Simmer, about 10 minutes or until escarole is soft and pastina is al dente.
Serve, if desired, with grated Parmesan or Pecorino Romano cheese.
תגובות