Chicken Escarole Soup
Recipe courtesy of Harvard University Dining Services
Serves 100
Ingredients:
- 4 tablespoons olive oil
- 2 pounds white onion, diced
- 2 pounds carrot, diced
- 2 pounds celery, diced
- 4 ounces garlic, diced
- 5 pounds chicken tenders, cooked and diced
- 5 pounds escarole, washed and chopped
- 5 gallons chicken stock
- 2 #10 cans drained white beans, about 12 pounds
- 4 ounces fresh thyme, chopped
- 2 ounces dried oregano
Preparation:
- In soup pot over medium heat, add olive oil. Sauté onions, carrots, and celery until soft, about 10 minutes. Add garlic. Add escarole. Sauté 5 minutes to wilt slightly. Add chicken stock. Bring to a boil. Reduce heat to a simmer.
- Add chicken, beans, thyme, and oregano. Simmer 10 minutes and serve.