Italian Chicken, Escarole and White Bean Soup

Name: Italian Chicken, Escarole and White Bean Soup
Prep time: 22 min
Cook time: 58 min
Total time: 1 h 20 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 2 lb (900 g) bone-in, skin-on chicken thighs, about 4 thighs, patted dry; kosher salt, to taste, about 1½ teaspoons total, plus more at the end; black pepper, freshly ground, to taste; 2 tablespoons (30 ml) extra-virgin olive oil; 1 medium (200 g) yellow onion, finely diced; 2 medium (180 g) carrots, peeled and cut into ¼-inch (6 mm) dice; 2 stalks (120 g) celery stalks, cut into ¼-inch (6 mm) dice; 5 cloves (15 g) garlic cloves, thinly sliced; ½ teaspoon (1 g) red pepper flakes (optional); 1 tablespoon (16 g) tomato paste; 6 cups (1420 ml) low-sodium chicken broth; 3 inch piece (30 g) Parmesan rind, scrubbed clean; 2 leaves (1 g) bay leaves; 2 cans (15 oz each) (850 g) cannellini beans, drained and rinsed; 1 large head (450 g) escarole, washed well, tough base trimmed, leaves cut into 1½-inch (4 cm) pieces; 1 tablespoon (15 ml) lemon, freshly squeezed juice, from about ½ lemon; ½ cup (40 g) Parmesan cheese, finely grated, for serving

From the MyKitchenBank Kitchen

A cozy Italian-style soup of tender chicken thighs, silky escarole and creamy cannellini beans, simmered in a garlicky broth enriched by a Parmesan rind. Ready in about 85 minutes with one pot, all on the stovetop.

Prep: 22 min
Cook: 58 min
Wait: 5 min
Total: 1 hr 25 min
Makes: About 3 quarts (6 generous bowls)

Jump to recipe ♡ Save

Ingredients

6 servings

2 lb (900 g) bone-in, skin-on chicken thighs, about 4 thighs, patted dry
kosher salt, to taste, about 1½ teaspoons total, plus more at the end
black pepper, freshly ground, to taste
2 tablespoons (30 ml) extra-virgin olive oil
1 medium (200 g) yellow onion, finely diced
2 medium (180 g) carrots, peeled and cut into ¼-inch (6 mm) dice
2 stalks (120 g) celery stalks, cut into ¼-inch (6 mm) dice
5 cloves (15 g) garlic cloves, thinly sliced
½ teaspoon (1 g) red pepper flakes (optional)
1 tablespoon (16 g) tomato paste
6 cups (1420 ml) low-sodium chicken broth
3 inch piece (30 g) Parmesan rind, scrubbed clean
2 leaves (1 g) bay leaves
2 cans (15 oz each) (850 g) cannellini beans, drained and rinsed
1 large head (450 g) escarole, washed well, tough base trimmed, leaves cut into 1½-inch (4 cm) pieces
1 tablespoon (15 ml) lemon, freshly squeezed juice, from about ½ lemon
½ cup (40 g) Parmesan cheese, finely grated, for serving

Equipment (7)

6–8 quart (5.5–7.5 L) heavy-bottomed soup pot with lid
Chef's knife and cutting board
Large bowl for washing escarole
Wooden spoon
Tongs
Instant-read thermometer
Ladle

Steps

Before you start

Escarole hides grit between its leaves: wash it in a large bowl of cold water, lifting it out and changing the water until no sand settles.
Save a Parmesan rind in advance (about 3 inches / 8 cm). Many grocers sell them cheaply near the cheese counter.
This soup is made entirely on the stovetop; no oven is needed.
Use a 6–8 quart (5.5–7.5 L) heavy-bottomed soup pot with a lid.
Pat the chicken dry before seasoning so it browns instead of steaming.

1
Season the chicken
- Pat the chicken thighs very dry with paper towels.
- Season all over with 1 teaspoon kosher salt and several grinds of black pepper.
+ Show details− Hide details
Ready when: Skin looks dry, with no surface moisture.
Tip: Dry skin is the key to browning.
2
Brown the thighs
- Heat the olive oil in the soup pot over medium-high heat until it shimmers.
- Place the thighs skin-side down and cook undisturbed for 6–7 minutes, then flip and brown 2 minutes more.
- Transfer to a plate.
- Pour off all but 2 tablespoons of fat.
+ Show details− Hide details
Ready when: Skin is deep golden brown and releases easily from the pot.
Tip: If the skin sticks, give it another minute; it releases when ready.
3
Soften the vegetables
- Reduce heat to medium.
- Add the onion, carrots, celery and ½ teaspoon salt.
- Cook, stirring and scraping up browned bits, for 7–8 minutes.
+ Show details− Hide details
Ready when: Onion is translucent and soft, carrots slightly tender.
4
Toast garlic and paste
- Stir in the garlic, red pepper flakes and tomato paste.
- Cook 1–2 minutes, stirring constantly.
+ Show details− Hide details
Ready when: Garlic smells fragrant and is pale gold; paste darkens to brick red.
Tip: Don't let the garlic turn brown or it will taste bitter.
5
Simmer the chicken
- Add the broth, Parmesan rind and bay leaves.
- Return the thighs and juices to the pot, skin-side up.
- Bring to a boil, then reduce to low, partially cover and simmer gently for 25 minutes.
+ Show details− Hide details
Ready when: Chicken reaches 175°F (80°C) in the thickest part and is very tender.
Tip: Keep the simmer gentle so the chicken stays tender.
6
Shred the chicken
- Move the thighs to a cutting board and let cool 5 minutes.
- Discard the skin and bones, then shred the meat into bite-size pieces.
- Fish out and discard the bay leaves.
- Skim any excess fat from the broth surface with a spoon.
+ Show details− Hide details
Ready when: Meat pulls apart easily with no pink near the bone.
Tip: Tilt the pot and skim fat from the edge where it pools.
7
Add beans
- Return the shredded chicken to the pot with the cannellini beans.
- Simmer over medium-low heat for 8 minutes.
- Lightly mash a few beans against the pot side with the spoon to thicken the broth.
+ Show details− Hide details
Ready when: Broth looks slightly creamy and beans are heated through.
8
Wilt the escarole
- Stir in the escarole in two or three handfuls, letting each wilt before adding more.
- Simmer 6–8 minutes.
+ Show details− Hide details
Ready when: Leaves are silky and tender, with the stems no longer crunchy.
Tip: Don't skip the thorough washing; escarole is often gritty.
9
Finish and serve
- Remove the Parmesan rind.
- Stir in the lemon juice, then taste and add salt and pepper as needed.
- Ladle into bowls and top with the grated Parmesan.
+ Show details− Hide details
Ready when: Broth tastes bright, savory and well seasoned.
Tip: Season at the end because the Parmesan and broth add salt.

Good to know

Tips

Browning the thighs well builds the flavor foundation of the broth.
Mashing a few beans gives the soup body without cream or flour.
The lemon juice at the end brightens the escarole's gentle bitterness; add it off the heat.
Serve with crusty bread for dipping.

Make ahead

Make the soup through the bean step up to 3 days ahead and refrigerate. Reheat gently until simmering, then add the escarole and finish as directed so it stays green and tender.

Storage & reheating

Refrigerate in airtight containers up to 4 days. Freeze up to 3 months (the escarole softens slightly). Thaw overnight in the fridge and reheat over medium-low heat until steaming, adding a splash of broth or water if too thick. Cool within 2 hours of cooking.

Substitutions

escarole → Curly endive, kale or Swiss chard. Kale needs about 5 minutes longer to become tender; chard cooks slightly faster.
cannellini beans → Great Northern or navy beans. Use the same quantity, drained and rinsed.
bone-in, skin-on chicken thighs → Bone-in chicken breasts. Simmer until 165°F (74°C), about 20 minutes, to avoid dryness; the soup will be leaner.
Parmesan rind → 2 tablespoons extra grated Parmesan stirred in at the end. You'll get less depth, but still savory flavor.