Monday Chicken Escarole Recipe

Cook the chicken

Pat the chicken thighs dry and season both sides with 1/2 tsp salt and 1/4 tsp black pepper. In a large Dutch oven or heavy soup pot, heat 1 tablespoon olive oil over medium-high heat until shimmering. Add the chicken and sear 3 minutes per side until light golden (don’t worry about cooking through). Transfer chicken to a plate.

Simmer the broth

Reduce heat to medium and pour in the chicken broth and 1 cup water, scraping up any browned bits from the bottom. Add the bay leaf and thyme. Return the seared chicken to the pot. Bring to a gentle simmer, cover partially, and cook 18–22 minutes until the chicken is cooked through (internal temp 165°F / 74°C).

Shred the chicken

Remove the chicken to a cutting board, let rest 3 minutes, then shred into bite-size pieces with two forks. Discard thyme sprigs and bay leaf. Taste the broth and, if needed, stir in bouillon paste or cube to boost flavor. Keep broth warm over low heat.

Sauté aromatics

In a separate large skillet or the same pot (after removing chicken if you prefer fewer dishes), heat the remaining 1 tablespoon olive oil over medium heat. Add the diced onion, carrots, and celery and a pinch of salt. Cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Add the minced garlic and cook 30–60 seconds until fragrant.

Add escarole

Add the chopped escarole to the skillet in batches, letting it wilt slightly before adding more. Cook until just wilted, about 3–4 minutes total. Season with remaining salt, 1/2 tsp black pepper, and red pepper flakes if using. Transfer the vegetable mixture into the simmering broth.

Combine and finish

Bring the pot back to a gentle simmer after adding the vegetables. Stir in shredded chicken and simmer 2–3 minutes to meld flavors. Taste and adjust seasoning with additional salt and pepper if needed. Stir in lemon zest if using for brightness.

Serve

Ladle soup into bowls and garnish with grated Parmesan and chopped parsley if desired. Finish with a drizzle of olive oil or an extra crack of black pepper. Serve hot.