Chicken Escarole Soup With Pasta

Chicken Escarole Soup With Pasta is made with carrots, celery, onion, parsley, bay leaves, chicken broth, dill, escarole, acini de pepe pasta, shredded rotisserie chicken breast, eggs, and Parmigiano-Reggiano cheese. This hearty Chicken Escarole Soup With Pasta recipe creates a comforting dinner that takes about 45 minutes to prepare and can serve up to 6 people.

Chicken Escarole Soup With Pasta Ingredients

• 1 tablespoon olive oil
• 1 tablespoon butter
• 2 1/2 cups carrots, sliced into 1/4″ pieces (about 12 ounces)
• 2 cups celery, sliced into 1/4″ pieces (about 7 ounces)
• 1 cup onion, diced (about 5 ounces)
• 1/4 cup chopped fresh parsley, plus more for garnish if desired
• 2 bay leaves
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 (46-ounce) cans chicken broth, plus more if needed (see recipe notes)
• 1/4 cup chopped fresh dill, plus more for garnish if desired
• 16 ounces escarole, roughly chopped
• 1/2 cup acini de pepe (or other small pasta)
• 2 cups shredded rotisserie chicken breast (about 10 to 12 ounces)
• 4 large eggs, lightly beaten
• 1 cup freshly grated Parmigiano-Reggiano, plus more for serving if desired
• Lemon zest, for serving (optional)
• Ground nutmeg, for serving (optional)

Chicken Escarole Soup With Pasta  Instructions

1. Heat olive oil and butter in a large stockpot or Dutch oven (5-quart capacity or larger) over medium heat.
2. Add carrots, celery, onion, parsley, bay leaves, salt, and pepper. Cover and sauté for about 15 minutes until carrots and celery are tender-crisp.
3. Remove cover and increase heat to medium-high. Pour in chicken broth and add chopped dill. Bring to a boil.
4. Remove bay leaves. Add escarole and return to a boil. Simmer for 5 minutes before adding pasta.
5. Reduce heat to medium. Add acini de pepe and simmer until pasta is al dente, about 7 to 10 minutes.
6. Add shredded chicken breast and simmer for 1 to 2 minutes until heated through.
7. In a bowl, whisk together eggs and grated Parmigiano-Reggiano. Temper egg mixture with 1/2 cup of hot broth from the soup.
8. While stirring the soup constantly, slowly pour in the tempered egg mixture. Cook for 2 minutes, stirring continuously until egg forms feathery strands.
9. Serve immediately, garnished with additional Parmigiano-Reggiano, chopped parsley, lemon zest, and/or ground nutmeg if desired.

Recipe Tips

• Enhancing Flavor: Consider adding a parmesan rind to the soup while simmering for added depth of flavor. It infuses a subtle richness into the broth.
• Balancing Texture: For a heartier texture, you can increase the amount of pasta or add more shredded chicken. Adjust the broth accordingly to maintain the desired consistency.
• Freshness Tip: Add freshly chopped herbs like basil or thyme right before serving to brighten up the flavors and add a fresh herbal aroma.

How To Store Chicken Escarole Soup With Pasta

Refrigerate: Once the Chicken Escarole Soup With Pasta has cooled completely, transfer it to an airtight container or cover the pot with plastic wrap. Refrigerate the soup, and it will stay fresh for up to 3-4 days.

Freeze: For longer storage, freeze the soup. Allow it to cool completely, then transfer it to freezer-safe containers or freezer bags. Ensure it’s tightly sealed to prevent freezer burn. The soup can be frozen for up to 2 months. To serve, thaw it overnight in the refrigerator and reheat gently on the stovetop until warmed through.

How To Reheat Leftover Chicken Escarole Soup With Pasta

On the Stovetop: Transfer the leftover soup to a saucepan. Heat over medium-low heat, stirring occasionally, until it reaches a simmer. Let it simmer for a few minutes until it is heated through.

In The Microwave: Place a portion of the soup in a microwave-safe dish and cover it loosely with a microwave-safe lid or microwave-safe plastic wrap. Heat on high for 2-3 minutes, stirring halfway through to ensure even warming.

In The Oven (for larger batches): Preheat the oven to 350°F (175°C). Transfer the soup to an oven-safe dish and cover it with aluminum foil. Heat for about 15-20 minutes, or until it is hot all the way through.

What To Serve Chicken Escarole Soup With Pasta

Chicken Escarole Soup With Pasta pairs well with crusty bread, garlic bread, a simple green salad, and a side of roasted vegetables. It also can be served alongside a cheese platter, fresh fruit, a bowl of mixed olives, and some chilled white wine for better savoring of the meal.

Frequently Asked Questions

Can I use a different type of pasta?

Yes, you can substitute acini de pepe with other small pasta shapes like orzo or ditalini. Adjust cooking time according to the package instructions.

How can I make this soup vegetarian?

To make it vegetarian, omit the shredded chicken and use vegetable broth instead of chicken broth. You can also add extra vegetables or tofu for protein.

Can I make this soup ahead of time?

Yes, you can prepare the soup ahead of time and store it in the refrigerator for up to 3-4 days or freeze it for up to 2 months. Reheat gently on the stovetop or in the microwave before serving.

Try more recipes:

• Chicken Crack Noodle Soup
• Chicken Baja Soup
• Chicken And Tofu Soup