Name: Chicken & Escarole Soup with Charmoula & Lemon
Yield: Serves 4 to 6
Cuisine: Italian
Ingredients: 2 ribs celery, cut into ¼-in- [6-mm-] thick slices; 2½ Tbsp [40 g] Tomato Confit; 1 large yellow onion, diced; Freshly ground black pepper; 1 bay leaf, bruised; Kosher salt; 4 garlic cloves, sliced; 2 fresh thyme sprigs; About 8 cups [2 L] Chicken Stock, Vegetable Stock, or water; One 2½-lb [1.2-kg] chicken, cut into parts; 1 lemon; 1 dried guajillo chile; ¼ cup [50 g] Charmoula; 2 carrots, peeled and cut into ¼-in- [6-mm-] thick half-moons; 2 heads escarole, torn into medium-size pieces; 3 Tbsp extra-virgin olive oil; 2 leeks (white and light green parts only), sliced

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Gjelina

By Travis Lett

Published 2015

About

It’s very difficult to get sick of the kind of soups that have a midweek vibe. I have quite a few customers who make this soup an almost daily event, especially in the winter. We occasionally add small ricotta gnocchi to create our version of chicken and dumplings. This is a good call if you are going to make this soup your dinner or simply crave a more substantial version.