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Chicken and Escarole in a Parmesan Broth

Chicken and Escarole in a Parmesan Broth Serves: 1+ gallons

Ingredients

  • 1 Tbsp. olive oil
  • ½ tsp. chopped garlic
  • 2 ribs celery, small diced
  • 2 medium onions, small diced
  • 2 carrots, small diced
  • 1- 15 oz. can cannellini beans, drained and rinsed
  • 5 quarts water
  • ¼ tsp. thyme
  • ½ tsp. oregano
  • ½ tsp. basil
  • ½ cup tomato paste
  • 2 lbs. chicken breast, skinned, poached, and small diced
  • 1½ heads escarole, washed and torn
  • ¼ cup parmesan cheese, grated
  • salt and pepper to taste

Instructions

  1. 1 Sauté the chopped garlic and vegetables without color in the olive oil.
  2. 2 Add the Chicken Base to the water and mix well.
  3. 3 Combine the sautéed vegetables, prepared stock, herbs, tomato paste, chicken and cannellini beans and simmer for 5-10 minutes.
  4. 4 Add the torn escarole and simmer an additional 5-10 minutes.
  5. 5 Finish the soup by adding the cheese just before service.
  6. 6 Adjust seasoning with salt and pepper.

Notes

To “Umamify” the recipe, simply add 1 tsp. RC Umami Sensations® Mirepoix Powder and ½ tsp. RC Umami Sensations® Red Miso Powder
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