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Chicken and Escarole Soup with Fennel


Chicken and Escarole Soup with Fennel Recipe

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
Directions:
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