Chicken And Escarole Soup With Fennel
- 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
- 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. Saute 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.
olive oil, chicken thighs, oregano, onions, celery stalks, garlic, fennel seeds, tomatoes, lowsalt, romano cheese
Taken from www.epicurious.com/recipes/food/views/chicken-and-escarole-soup-with-fennel-233129 (may not work)