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Chicken and escarole soup with fennel from The Bon Appétit Fast Easy Fresh Cookbook by Barbara Fairchild and Bon Appétit Magazine Editors

  • celery
  • pecorino Romano cheese
  • chicken thighs
  • escarole
  • fennel seeds
  • onions
  • dried oregano
  • canned tomatoes

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Notes about this recipe

  • Thredbende on November 04, 2017

    Delicious soup. It took 5 large chicken thighs to yield the 1.5 pounds skinless boneless meat called for but quantity probably wouldn't be critical. Following the recipe carefully, I noted the fennel seed was still woody after the recommended simmer, a problem solved by a bit more cooking. I made it with the also recommended chard, destemming it. Served with parmesan cheese off the potato peeler, it was a pretty and quick main dish soup with easy to find ingredients. Next time I will trim off the chicken fat more carefully and reduce the olive oil to 2 tablespoons to reduce richness.

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