Name: Chicken Soup with Escarole and Leeks
Cook time: 10 minutes
Total time: 40 minutes
Yield: 4 servings
Ingredients: Olive oil cooking spray; 8 ounces boneless, skinless chicken thighs, cut into 1-inch pieces; Salt; Freshly ground black pepper; 1 cup well-washed, chopped leeks; 2–3 cups well-washed, chopped escarole; 8 cups unsalted chicken stock (such as Kitchen Basics); 2 teaspoons fresh thyme; 1 ounce Parmigiano-Reggiano cheese, finely grated on a Microplane grater

Most people don't know escarole from escargot, but that's okay. Just know that escarole is a delicious leafy green vegetable that's high in vitamin C. Leeks, which resemble large scallions, have a slightly oniony flavor. Here, I've used both in a main-meal soup that is filling and nutritious.

Try sprinkling a little smoked paprika over the soup before adding the cheese-it will give a sweet, smoky, slightly spicy flavor.

Recipe notes

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