Chicken Soup with White Beans and Parmesan Escarole

As winter comes to an end, spring allergies are in full force, and we look forward to summer I couldn’t help myself and wanted to share a recipe that is not only great for when your feeling sick, but is also full of light and bright flavors to bring on the Spring! It is also ideal for meal prepping as it freezes perfectly. This Chicken Soup with White Beans and Parmesan Escarole is super easy to make and will have you dipping fresh bread and sipping on the broth until the bowl is empty!

To create the base of all good chicken soups, I first sauté onions, celery, and carrots together with garlic and olive oil. I then add in chicken stock (I used homemade but you can use store bought) and some white wine to create great flavor in the broth. Adding in a bay leaf and fresh herbs adds a great brightness and using a parmesan rind creates a depth of flavor that makes this not your mamas chicken soup! Mama if you are reading this, I love your soup too 😉

Pardon my chicken scratch and miss spelling (it is kind of comical how much I cant spell words that aren’t being typed and checked for me, no shame) but look below to see how I write my recipes down in my little black recipe book. Instead of past boyfriends names and numbers, my little black book is full of recipes I develop and this was one of those recipes! Fun stuff

Chicken Soup with White Beans and Parmesan Escarole

Tip: I buy chicken roasters from the store a lot because it makes the weeknight meal prep that much easier! In this Chicken Soup with White Beans and Parmesan Escarole recipe, you can use “chicken roaster” as my dad calls it or cook your chicken day, both are great options! Then you can use the bones for making stock!

Whenever I have onions and celery in the house I use the leftover bones to make stock and freeze it for later use! I cant tell you how much of a difference it makes in the flavor of your meals, let alone how good it makes thee house smell! Store bought is just as wonderful too…

Here is a great recipe for making chicken stock at home, it’s not mine however lol. I recommend Foodie Crush, they have an excellent guide on making your own stock using leftover bones from chicken, turkey, or simply using veggies for a vegetarian stock. Check it out and try it at home!

Chicken Soup with White Beans and Parmesan Escarole: Recipe Notes:

  1. Deglazing is a fancy and intimidating word that means to pour some cold liquid into a very hot pan to get up all the brown bits stuck to the bottom of the pan. Those brown bits are where all the flavors are!
  2. You can substitute roasted chicken from the grocery making this meal even easier to throw together!
  3. Using low sodium chicken stock helps keep the sodium level down and allows you to season the soup to your liking.
  4. You can buy parmesan rinds in the cheese section at the grocery stores. I store them in the freezer and add them to soups and spaghetti sauce to help develop he flavor! Be sure to remove them before serving/ storing
  5. Adding fresh herbs always makes a dish POP! Don’t be afraid to use what you have on hand

If you love soups and stews as much as I do, these recipes are for you!


Chicken Soup with White Beans and Parmesan Escarole

  • Servings: 6
  • Print

This Chicken Soup with White Beans and Parmesan Escarole is full of light and bright flavors to kick any cold and bring on the warmer weather!


Ingredients

  • 2 boneless skinless chicken breasts
  • 1 medium yellow onion
  • 4 carrots, peeled and sliced
  • 4 celery stalks sliced
  • 6 cloves of garlic, minced
  • 1 can Navy Beans, or White Beans
  • 1 head of fresh Escarole, sliced thin
  • 1/2 cup dry white wine
  • 4-6 cups chicken stock (low sodium)
  • 1 cup water
  • 1 bay leaves
  • Optional: 2 parmesan rinds, 1 sprig rosemary, 3 sprigs thyme

Directions

  1. In a 350 degree oven roast the chicken on a sheet pan with salt and pepper and olive oil for 20-30 minutes until internal temp reaches 165 degrees. Let rest, then shred and set aside.
  2. In a large stock pot sauté onion, carrot, and celery with 2 tbsps olive oil for 4-5 minutes until veggies have softened. Season with salt and pepper and add in the garlic, sautéing for one minute.
  3. Deglaze the pan by adding in the white wine and scraping the bottom of the pan to gather all the flavor developed by the veggies. Stir for one minute. Add in the chicken stock and water and bring up to a simmer over medium high heat. Add in the Bay Leaf
  4. Wash and chop escarole, rinse the navy beans, and gather the shredded chicken. Add together into the soup and gently mix together.
  5. Check for seasoning, add more salt and pepper until the flavors come together and you can taste all the parts within the soup! (About 1 tbsp. salt, 1/2 tbsp. pepper). Toss in chopped rosemary and thyme to add some herbilicious flavor!
  6. If you have a parmesan rind, throw it in to help develop flavor (optional) and simmer for an addition 10-15 minutes.
  7. Serve with garlic buttered toast or crusty bread to soak up all the wonderful flavors! Be sure to remove the bay leaf and parmesan rind before serving!

    To serve out of freezer: defrost in refrigerator overnight and then gently warm up on the stove until warmed through.

    Notes: – You can substitute roasted chicken from the grocery making this meal even easier to throw together! – Using low sodium chicken stock helps keep the sodium level down and allows you to season the soup to your liking. – You can buy parmesan rinds in the cheese section in some grocery stores. I store them in the freezer and add them to soups and spaghetti sauce to help develop he flavor! Be sure to remove them before serving/ storing

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Chicken Soup with White Beans and Parmesan Escarole

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