Warm up with this great version of escarole soup! Excellent with our organic, local, free-range chicken from Canter Hill Farm!



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Chicken Escarole Soup

  • Author: Wolff's Apple House
  • Yield: 4 1x


  • 2 cups low sodium chicken broth
  • 2 cups water
  • 1 skinned & boned chicken breast
  • 2 medium carrots, peeled & chopped
  • 2 medium stalks celery, chopped
  • 1 medium yellow onion, chopped
  • 1/4 cup minced parsley
  • 1/8 teaspoon black pepper
  • 1/2 lb. escarole, spinach or Swiss chard, trimmed
  • 1 large. ripe tomato, peeled, cored, seeded & chopped


  1. In a large heavy saucepan over medium heat, bring chicken broth and water to a simmer. Add the chicken, carrots, celery and onion, parsley and pepper. Cover and cook until chicken is tender, about 20 minutes. Remove chicken and set aside.
  2. Stir the escarole and tomato into saucepan and simmer uncovered for 5 to 10 minutes. When chicken is cool enough to handle, cut into 1/2 inch cubes, return it to the saucepan and bring soup to serving temperature.

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