SIMPLE CHICKEN AND WHITE BEAN SOUP
A simple chicken and bean soup with a little kick. This soup is great on a cold evening after a busy day. This recipe was shared with me by a friend I truly miss.
Provided by MaxMama
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 45m
Yield 6
Number Of Ingredients 10
Steps:
- Heat olive oil in a large pot over medium-high heat. Saute onion and garlic in hot oil until softened, about 5 minutes. Remove onion and garlic to a small bowl.
- Stir chicken into any remaining oil in the pot; cook and stir until completely browned, 5 to 7 minutes. Return onion mixture to the pot; add beans, broth, chiles, cilantro, salt, and cayenne pepper.
- Bring the soup to a boil, reduce heat to medium-low, and cook until the beans are very tender and the chicken cooked through, about 20 minutes.
Nutrition Facts : Calories 302.8 calories, Carbohydrate 34 g, Cholesterol 42.9 mg, Fat 7 g, Fiber 7.7 g, Protein 26.5 g, SaturatedFat 1.3 g, Sodium 1495.8 mg, Sugar 2.7 g
CHICKEN WITH WHITE BEANS AND ESCAROLE
This dish has a true Tuscan flavor. Easy to make and delicious enough to impress your best company. Goes great with a salad and some crusty bread.
Provided by neona503
Categories One Dish Meal
Time 45m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- - boil water and cook pasta noodles. after you drain them add a little butter to the noodles to keep them from getting sticky.
- - wash chicken and pat dry. salt and pepper chicken on both sides.
- - heat olive oil in large saute pan until shimmering.
- - add chicken and brown for five minutes on each side. remove chicken to plate and let rest.
- - drain pan of most of the chicken fat and return to med-low heat. add diced onion. after onions turns opaque, add garlic. cook until fragrant, about one minute.
- - add chopped escarole to onion mixture and saute until wilted, about three minutes.
- - add white beans, wine and chicken stock. also add sage and red pepper flakes. up heat and simmer five minutes until slightly reduced.
- - return chicken thighs to pan. put lid on pan and turn heat to med-low. if you need to you may add more broth or wine. you want there to be a sauce for the noodles.
- - after about ten minutes flip chiken thighs and put lid back on. simmer ten more minutes.
- - remove lid and add sherry. simmer on low five more minutes and check thighs for doneness. may take a few minutes more depending on their size. serve over buttered bow-tie pasta with grated parmesan to garnish.
Nutrition Facts : Calories 671.7, Fat 23.4, SaturatedFat 6, Cholesterol 144.6, Sodium 197.4, Carbohydrate 76.1, Fiber 8.7, Sugar 3.3, Protein 34.6
ESCAROLE AND WHITE BEAN SOUP
Categories Soup/Stew Bean Leafy Green Vegetable Sauté Quick & Easy Lunch Fall Healthy Escarole Simmer Gourmet Sugar Conscious Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Cook escarole in a 6- to 8-quart pot of boiling salted water until tender, about 5 minutes, then transfer with slotted spoon to a large bowl of ice and cold water to stop cooking. Drain escarole in a colander, pressing gently to remove excess water.
- Heat oil in a 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then sauté onion, garlic, celery, and carrots, stirring occasionally, until golden, about 8 minutes.
- Add chicken broth and water and bring to a boil, then add escarole and beans and simmer, uncovered, until carrots and celery are tender, about 10 minutes. Season with salt and pepper.
V8 ESCAROLE AND WHITE BEAN SOUP
Recipe from First Magazine 11/3/08. This recipe can easily be made vegetarian by substituting the chicken bouillon for a veggie version and then could be vegan by eliminating the cheese!
Provided by januarybride
Categories Clear Soup
Time 27m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a large saucepot, add 1st eight items and simmer on medium-low for 20 minutes.
- Add escarole and cool 3 minutes, or until wilted.
- Stir in cheese and serve.
- Garnish with fresh parsley and/or additional Parmesan cheese.
Nutrition Facts : Calories 300.7, Fat 4.6, SaturatedFat 2.4, Cholesterol 11.3, Sodium 769.7, Carbohydrate 47.1, Fiber 11.9, Sugar 6.1, Protein 20.1
WHITE BEAN AND ESCAROLE SOUP WITH GARLIC
Easy to make and satisfying White Bean and Escarole Soup recipe
Categories Soup/Stew Bean Garlic Tomato Sauté Vegetarian Quick & Easy Escarole Bon Appétit
Yield Serves 4
Number Of Ingredients 9
Steps:
- Heat oil in heavy large Dutch over medium-low heat. Add onion, carrot and garlic and sauté until onion is golden and tender, about 7 minutes. Discard garlic. Add escarole; stir 3 minutes. Add 4 cups broth, beans and tomatoes and bring to boil. Reduce heat to medium-low. Cover and simmer until escarole is tender and flavors blend, about 20 minutes. Thin with more broth, if desired. Season soup to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing.)
- Lade soup into bowls. Sprinkle with Parmesan cheese and serve.
EASY CHICKEN WHITE BEAN ESCAROLE SOUP
I love to buy already roasted chickens on busy nights, and this easy soup is a great way to use the leftover meat!
Provided by Patti Koehler @Moonbeam54
Categories Chicken Soups
Number Of Ingredients 14
Steps:
- Using a large skillet, or directly in your soup pot if it is fairly wide, heat olive oil. Add celery and saute until it starts to turn translucent, then add escarole and garlic. Toss mixture until escarole wilts. If you used a skillet, transfer celery/escarole/garlic mixture to soup pot.
- Add chicken broth, carrots, seasonings, onions and shredded chicken and bring to a boil. Add beans and parmesan cheese and bring again to a boil, then reduce to simmer for at least 45 minutes to blend flavors.
- This is an easy do-ahead soup, and could easily be set up in a crock pot after step 1. Allow 3 to 4 hours on high, or 6 to 8 hours on low.
- Serve with parmesan cheese for topping and crusty bread on the side for a delicious meal!
WHITE BEAN SOUP WITH ESCAROLE
This escarole and bean soup has become a favorite because it uses kitchen staples, it's packed with healthy ingredients and is a cinch to prepare. If I can't find escarole, I sub fresh spinach at the very end of cooking. -Gina Samokar, North Haven, Connecticut
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 8 servings (2 quarts).
Number Of Ingredients 11
Steps:
- In a Dutch oven, heat oil over medium heat. Add onion and garlic; cook and stir until tender. Add broth, tomatoes, Italian seasoning and pepper flakes; bring to a boil. Reduce heat; simmer, uncovered, 15 minutes., Stir in orzo and escarole. Return to a boil; cook 12-14 minutes or until orzo is tender. Add beans; heat through, stirring occasionally. Sprinkle servings with cheese. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.
Nutrition Facts : Calories 174 calories, Fat 3g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 572mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 8g fiber), Protein 9g protein. Diabetic Exchanges
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