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Chicken Escarole Soup with Orzo is a hearty and comforting Italian-inspired soup combining chicken and leafy escarole greens simmered with lots of aromatics in a rich broth. A humble soup with full-bodied flavor!
This Italian Chicken Orzo Soup with Escarole checks multiple boxes–great for any day of the week, perfect year-round, nutritious, delicious, and very easy and quick to prepare! No sautéing required!
Escarole is one of those comforting Italian-American vegetables that warms my soul and that I really love. . .pretty much any way that it is made—in Italian Wedding Soup with mini-meatballs, with creamy cannellini beans in Greens & Beans or in Escarole and White Bean Soup, or simply in this Sautéed Escarole recipe with lots of garlic.
This simple soup combines slightly bitter escarole with cooked chicken (a perfect way to use up leftovers!), onions, carrots, celery, garlic, pecorino cheese and orzo pasta in a savory chicken broth with one of my special-and-not-so-secret-ingredients-that-adds-loads-of-flavor-to-soups: white miso paste. (More on this below.)
Chicken and Orzo Soup with Escarole gets rounded out perfectly with a sprinkling of sharp pecorino cheese and drizzle of extra-virgin olive oil.
This is a very easy, straightforward soup recipe with few steps. No sautéing of the vegetables is necessary and it’s made with already/pre-cooked chicken. So, it’s a great option to make with leftover chicken! The beauty of this recipe is that you basically add all of your ingredients to the pot (at varying times during the cooking process), let it simmer, and magic is made. You can even prep all the ingredients the day prior and then just make the soup quickly the following day. Hope you give it a try. Mangia bene!
For another delicious recipe with orzo, check out this Pesto Orzo Salad.
Ingredients
- Chicken: The heart of the soup! Use any cooked or leftover chicken meat in this recipe (baked, grilled or boiled). Sometimes, in a pinch, I’ll buy a rotisserie chicken, which has lots of flavor, to make this soup. It makes the cooking process VERY easy and quick!
- Escarole: A mildly bitter, leafy green that holds up well to longer cooking techniques and braising. Escarole is also super-nutritious. Feel free to use spinach or any other dark leafy green that you prefer! Be sure to rinse all of the dirt out of the escarole, cut or hand-tear it into bite-sized pieces and drain it before using.
- Onions, Celery, Carrots, Garlic: These ingredients are important components in building a strong base of flavor in many soups, and also add texture and nutrition!
- Orzo Pasta: Tiny orzo pasta adds a great amount of heartiness and texture to the soup. Any tiny pasta or pastina can be used here.
- Chicken Broth: Homemade chicken stock is always preferred. If purchased, I always suggest a low- or no-sodium version. Regular varieties are laden with sodium and it is always better for you to control the amount of salt in the final product! Vegetable broth can also be used.
- White Miso: Miso is a fermented soy paste and adds a lot of flavor to this soup. See Frequently Asked Questions below for more about this ingredient and its possible substitutions.
- Parmesan or Pecorino Cheese: The rind adds a savory depth and body to the finished soup. As the soup simmers, the rind will dissolve some (or entirely based on how much you used), imparting richness and flavor. And, a sprinkling of grated cheese on each individual serving of soup brings the dish to another level–in a good way!
- Extra Virgin Olive Oil: Drizzle each bowl of soup with some very high-quality finishing olive oil. You will love it!
How to Make Chicken Escarole Soup
This is a very easy, straightforward soup recipe with few steps. No sautéing of the vegetables is necessary and it is made with already/pre-cooked chicken. So, it’s a great option to make with leftover chicken!
- Prep and clean the escarole. First, remove any damaged or wilted outer leaves. Then, use a sharp knife to make a 3 to 4 cuts along the length of the leaves, turning the escarole once or twice (with the root end still intact). Then, make horizontal cuts to break the leaves into bite-sized pieces. Cut the root end off and discard.
- Next, place the cut escarole leaves in a large bowl to soak and thoroughly remove all dirt and grit. Shaking and move the leaves around in the water to make sure all the sand and dirt is removed. You might have to do this a couple times.
- Once the escarole is free of dirt, place it in a colander to drain off excess liquid. No need to pat the leaves dry.
- PRO-TIP: Be sure to lift the escarole up out of the water (leaving the dirt behind) as opposed to pouring both the escarole and water directly into a colander, which may cause the escarole to retain dirt.
- Once the escarole is prepped, start the soup. Add the following ingredients to a 5-quart (or larger) pot or Dutch oven over medium heat: broth, onions, carrots, celery, garlic, cheese rind and black pepper. Stir, then cover and bring up to a boil.
- Once the mixture comes to a boil, reduce the heat to a simmer. Simmer, partially covered, until the vegetables are softened and the cheese rind has partially dissolved into the soup, about 12-15 minutes. Stir occasionally.
- Meanwhile, partially cook the orzo pasta in boiling water, then drain and rinse it under cold water. Cook it until it is a few minutes shy of al dente, or a few minutes less than the indicated package instructions. Set it aside.
- Then, whisk in the miso paste and stir in the prepped and cleaned escarole. Simmer another 5 to 7 minutes or until the escarole is tender.
- Next, stir in the cooked pasta and chicken and season to taste. Remove and discard any remaining cheese rind. Once the chicken is hot, turn off the heat.
- Ladle hot soup into bowls topped with grated pecorino cheese and a drizzle of extra virgin olive oil. Enjoy!
If you like this Chicken Escarole Soup, check out my Chicken Marsala Soup, Chicken Scarpariello Soup and , Chicken Piccata Soup Soup and Chicken Cordon Bleu Soup Soup recipes, which are all in my cookbook, SOUPified: Soups Inspired by Your Favorite Dishes.
More Delicious Soup Dishes
- Roasted Red Pepper Gouda Soup
- Creamy Eggplant Soup
- Sweet Potato, Lentil and Kale Soup
- Creamy Crab and Mushroom Soup
- Zucchini Soup with Chickpeas
- Potato and Italian Sausage Soup
- Pasta with Peas and Pancetta
- Split Pea Soup with Ham and Potatoes
- Pasta with Cece Beans
- Lentil Sausage Soup
- Tuscan Vegetable and Bread Soup (Ribollita)
Frequently Asked Questions
Choose full, heavy escarole heads with crisp, bright green, fresh-looking leaves without yellow spots or blemishes. The leaves should not be wilted.
Store uncooked escarole heads in the refrigerator in a loose plastic bag for up to 3 days.
Escarole loses a good amount (not all) of its bitterness and becomes more mild tasting as it cooks in general. But, to remove even more of its bitterness, you can blanch (boil) the escarole before adding it to the soup. However, I don’t recommend this as the soup will be more flavorful if the greens are cooked in it from raw stage.
Miso may seem like a strange ingredient to many people, but it has an important role and adds a good amount of savoriness (also known as umami) to the soup. Miso is a fermented soy paste that’s in the refrigerated section of most grocery stores, near the sauerkraut and pickles. It comes in white and red varieties. (Sometimes it is simply labeled as “soybean paste.”) Choose white miso for this chicken soup with escarole recipe. If you can’t find miso, you can use a low-sodium soy sauce as a substitute. The only drawback is that soy sauce is generally much saltier than miso, so add about half the amount of miso called for, then work your way up from there. For a soy-free option, choose a miso that is made from chickpeas or brown rice.
Another alternative to miso is to whisk 1/3 cup or so tomato paste into the broth at the beginning with all the other ingredients. Tomato paste also adds umami and a deeper flavor to the soup.
Recipe Substitutions and Variations
- Add Lemon: To easily turn Chicken Escarole Soup into Lemon Chicken Orzo Soup, stir 2 tablespoons fresh lemon juice into the soup as the very last step before turning off the heat. In this case, you can either leave the escarole in the soup or leave it out.
- Tomato Broth: For a beautiful and more savory tomato broth, whisk 1/3 cup or so tomato paste into the broth at the beginning with all the other ingredients. Tomato paste also adds umami and a deeper flavor to the soup. If you use tomato paste, you can probably skip the miso paste.
- Diced Tomatoes: Alternatively, you can add a (28-ounce) can of diced tomatoes to the soup for both color and flavor. If you do this, reduce the broth by 3 cups.
- Don’t like escarole? Lots of dark leafy greens work great in this recipe, such as mild spinach, swiss chard and kale. Frozen spinach is also a great option in a pinch and I use it often in this soup. Or, if you prefer, leave the greens out and you’ll have a more simple chicken orzo soup.
- Make it Heartier: Mini-meatballs are a great idea to add to this soup and will make it richer and heartier! It will then be a little like Italian Wedding Soup but with pasta.
- Italian Sausage: If you’d prefer Italian sausage to chicken, brown one pound of Italian sausage (out of its casings) in some olive oil as the first step, then proceed with the recipe, for lots of additional flavor and richness.
- Make it Gluten-Free: Chicken Escarole Soup with Orzo could easily be made gluten-free by substituting gluten-free pasta for the orzo or leaving the pasta out. If you leave it out, cut back on the broth by a two cups.
- Keep it Vegetarian: As a substitute for the chicken (or just for more protein or heartiness in the soup), use 2 cups cooked cannellini beans stirred into the soup at the same time as the escarole. Also, be sure to use vegetable broth to keep it vegetarian.
TOP TIPS FOR CHICKEN ESCAROLE SOUP
- Chicken: Use any cooked or leftover chicken meat in this recipe (baked, grilled or boiled). Sometimes, in a pinch, I’ll buy a rotisserie chicken, which has lots of flavor, to make this soup. It makes the cooking process VERY easy and quick!
- Escarole: Escarole tends to collect dirt and sand inside its leaves, so it’s important to clean it well. You may need to soak it in a large bowl of cold water a few times to do this properly. Be sure to lift the escarole up out of the water (leaving the dirt behind) as opposed to pouring both the escarole and water directly into a colander, which may cause the escarole to retain dirt.
- Broth: Always try to use a broth with the lowest amount of sodium possible so that you have control over how much salt is added to the recipe. Of course, use homemade if you have it!
- Miso: Miso is a fermented soy paste and adds a lot of flavor to this soup. See Frequently Asked Questions above for more about this ingredient and its possible substitutions.
- Prep in Advance: To save time when cooking, prep the vegetables in advance and store them in a zip-lock bag in the refrigerator for up to one day.
- Serving Suggestions: Italian Chicken Orzo Soup is a hearty soup that could easily be a meal in and of itself in a larger portion. A light green salad and some Italian bread are perfect accompaniments.
- Storage: Soup leftovers can be stored in the refrigerator in an air-tight container for up to 3 days or in the freezer for up to 3 months. Note that this soup will definitely thicken over time as the pasta continues to absorb the broth. As a result, you’ll likely need to add additional broth (or water) to leftovers.
More Great Recipes to Try
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Easy Chicken Escarole Soup with Orzo
Equipment
- Dutch oven (or Large Pot)
- Large pot (or Dutch Oven)
Ingredients
- 8 cups chicken broth, preferably no- or low-sodium
- 2 cups small diced yellow onion
- 1 cup diced carrots
- 1 cup diced celery
- 3 Tbsp finely chopped garlic cloves
- 1 parmigiano or pecorino rind, if available
- ½ tsp ground black pepper
- ¼ tsp red pepper flakes (optional)
- 4 Tbsp white miso paste
- About 2 pounds escarole (1 to 2 heads 2 depending on size)
- 1 cup orzo pasta or other tiny pasta/pastina
- 1½-2 cups cooked, pulled or chopped chicken meat (See NOTES.)
- To Taste salt
- Grated Pecorino Romano cheese. for serving
- Extra virgin olive oil, for serving
Instructions
- Gather all ingredients according to specifications above. Put a small pot of water on to boil the pasta.(Please see the section above in the blog post for Step-By-Step instructions with photos.)
- Then, prep and rinse the escarole. First, remove any damaged or wilted outer leaves. Then, use a sharp knife to make a 3 to 4 cuts along the length of the leaves, turning the escarole once or twice (with the root end still intact). Then, make horizontal cuts to break the leaves into bite-sized pieces. (See the photos above.) Cut the root end off and discard.About 2 pounds escarole
- Next, place the cut escarole leaves in a large bowl to soak and thoroughly remove all dirt and grit. Shaking and move the leaves around in the water to make sure all the sand and dirt is removed. You might have to do this a couple times.
- Once the escarole is free of dirt, place it in a colander to drain off excess liquid. No need to pat the leaves dry.(NOTE: Be sure to lift the escarole up out of the water (leaving the dirt behind) as opposed to pouring both the escarole and water directly into a colander, which may cause the escarole to retain dirt.)
- Once the escarole is prepped, start the soup. Add the following ingredients to a 5-quart (or larger) pot or Dutch oven over medium heat: broth, onions, carrots, celery, garlic, cheese rind, black pepper and red pepper flakes (if including). Stir, then cover and bring up to a boil.8 cups chicken broth,, 2 cups small diced yellow onion, 1 cup diced carrots, 1 cup diced celery, 3 Tbsp finely chopped garlic cloves, 1 parmigiano or pecorino rind,, ½ tsp ground black pepper, ¼ tsp red pepper flakes
- Once the mixture comes to a boil, reduce the heat to a simmer. Simmer, partially covered, until the vegetables are softened and the cheese rind has partially dissolved into the soup, about 12-15 minutes. Stir occasionally.
- Meanwhile, partially cook the orzo pasta in boiling water, then drain and rinse it under cold water. Cook it until it is a few minutes shy of al dente, or a few minutes less than the indicated package instructions. (See NOTES.) Set it aside.1 cup orzo pasta
- Then, whisk in the miso paste and stir in the prepped and cleaned escarole. Simmer another 5 to 7 minutes or until the escarole is tender.4 Tbsp white miso paste
- Next, stir in the cooked pasta and chicken and season to taste. Remove and discard any remaining cheese rind. Once the chicken is hot, turn off the heat.
- Ladle hot soup into bowls topped with grated pecorino cheese and a drizzle of extra virgin olive oil. Buon Appetito!
Notes
- This recipe makes large batch–about 15 cups soup. I figured about 2 cups portion per serving but adjust accordingly. Cut this recipe in half for a smaller yield.
- Use any cooked or leftover chicken meat in this recipe (baked, grilled or boiled). Sometimes, in a pinch, I’ll buy a rotisserie chicken, which has lots of flavor, to make this soup. It makes the cooking process VERY easy and quick!
- Feel free to substitute turkey for the chicken and fresh or frozen spinach for the escarole. Both would be great in this recipe!
- Also, for additional protein or as a substitute for the meat, use 2 cups cooked cannellini beans stirred into the soup at the same time as the escarole.
- Escarole heads are all different weights and sizes. This recipe used one very large head that was just over 2 pounds. You may find smaller heads and, therefore, need to use more than one in this recipe.
- Escarole tends to collect dirt and sand inside its leaves, so it’s important to clean it well. You may need to soak it in a large bowl of cold water a few times to do this properly. Be sure to lift the escarole up out of the water (leaving the dirt behind) as opposed to pouring both the escarole and water directly into a colander, which may cause the escarole to retain dirt.
- Store uncooked escarole heads in the refrigerator in a loose plastic bag for up to 3 days.
- To save time when cooking, store the prepped and cleaned escarole in the fridge for 1 to 2 days prior to cooking it. But, be sure to either put it in a salad spinner and/or let it air dry/pat it dry before doing so. Plus, put a couple paper towels in the bag with it to absorb residual liquid and to prevent wilting.
- To save time when cooking, prep the vegetables in advance and store them in a zip-lock bag in the refrigerator for up to one day.
- You can cook the pasta in the pot of soup if you want, but you will need to add a couple cups more broth to accommodate what will be absorbed by the pasta.
- The amount of salt that you’ll need depends on the salt level of the broth. It’s always best to use no- or low-sodium broths and stocks if possible so you have more control over the dish’s saltiness.
- Soup leftovers can be stored in the refrigerator in an air-tight container for up to 3 days or in the freezer for up to 3 months. Note that this soup will definitely thicken over time as the pasta continues to absorb the broth. As a result, you’ll likely need to add additional broth (or water) to leftovers.
- Consider portioning extra soup into containers to enjoy down the road! Reheat it slowly over medium low heat while stirring, adding additional broth or water, if needed.
