Chicken and Escarole Soup with Fennel

Name: Chicken and Escarole Soup with Fennel
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 6
Cuisine: Global
Ingredients: 397 grams diced tomatoes in juice; 4 celery stalks, chopped; 1 head escarole, cut into wide strips; 1 teaspoon fennel seeds; 4 garlic cloves, chopped; 2 liters low-salt chicken broth; 59 milliliters olive oil; 473 milliliters chopped onions; 1 Tbsp dried oregano; 6 servings Grated Pecorino Romano cheese; 680 grams skinless boneless chicken thighs, cut into 1/2-inch cubes

Need a gluten free and primal main course? Chicken and Escarole Soup with Fennel could be an amazing recipe to try. This recipe covers 33% of your daily requirements of vitamins and minerals. This recipe makes 6 servings with 447 calories, 41g of protein, and 24g of fat each. Head to the store and pick up pecorino romano cheese, oregano, fennel seeds, and a few other things to make it today. To use up the onions you could follow this main course with the Candy Corn Cupcakes as a dessert. It will be a hit at your Autumn event. From preparation to the plate, this recipe takes around 40 minutes.