Chicken Lentil Escarole Soup

Make a huge pot of this soup and you can freeze portions for the weeks ahead.

You will need:

• 4- celery stalks chopped
• 2- cups of chopped onion
• 6- garlic cloves smashed
• 1- bone in skin on chicken breast
• 2- cups dry lentils
• 1- head of escarole washed and chopped
• 1- qt chicken stock
• 2- qt boiling water
• 2- tsp of salt
• 2- tsp cracked black pepper
• 1/4- cup extra virgin olive oil
• Grated romano cheese

Directions:

1. In a large soup pot add the olive oil and put the heat to medium/high and add the celery, onion, garlic, salt and pepper. Allow this to cook for 5 minutes stirring several times.
2. Then add the chicken breast, chicken stock, boiling water and be sure the chicken breast is fully covered. Lower to a slow boil and cover. Allow this to cook for 30 minutes.
3. Remove the chicken and set the chicken aside to cool.
4. Add the lentils and stir into the soup. Allow the lentils to cook for about 15 minutes or till tender.
5. Now add the escarole to the soup, stir in, lower heat to low and cover and cook for 10 minutes.
6. Shred the chicken from the bone and add back to the soup stir in and remove the soup from the heat.

I serve mine with a drizzle of extra virgin olive oil and some grated cheese. Also great with beef or pork sausage instead of the chicken.

– Daniel Mancini 

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