Name: Chicken and Escarole Soup with Fennel
Prep time: 25 minutes
Total time: 40 Minutes
Yield: Makes 6 main-course servings
Ingredients: 1/4 cup olive oil; 1 1/2 pounds skinless boneless chicken thighs, cut into 1/2-inch cubes; 1 tablespoon dried oregano; 2 cups chopped onions; 4 celery stalks, chopped; 4 garlic cloves, chopped; 1 teaspoon fennel seeds; 1 14- to 15-ounce can diced tomatoes in juice; 8 cups low-salt chicken broth; 1 head of escarole, cut into wide strips; Grated Pecorino Romano cheese

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Chicken and Escarole Soup with FennelTina Rupp

Gerald Colapinto of Corona, California, writes: "My grandparents were born in Italy and were wonderful cooks, so I'm partial to Italian food. I especially love the cooking of Southern Italy. Fortunately, I often travel to Rome on business. Back home, I like to re-create the dishes I discovered."

Recipe notes

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