Homemade Chicken Escarole Soup: Warm and Nourishing - Norah Recipes

Ingredients

• 2 lbs bone-in chicken thighs
• 1 head of escarole, chopped and rinsed thoroughly
• 8 cups chicken broth (low sodium)
• 2 carrots, diced
• 2 celery stalks, diced
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 tbsp olive oil
• 1 tsp dried thyme
• 1 bay leaf
• 1/2 tsp Salt to taste
• 1/2 tsp Black pepper to taste
• 1/2 tsp Grated Parmesan cheese (optional, for garnish)