Chicken and Escarole Soup with Fennel

Name: Chicken and Escarole Soup with Fennel
Yield: 6 main-course
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

By Gerald Colapinto of Corona CaliforniaPhotography by Tina Rupp

October 31, 2005

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Recipe notes