Simple Chicken Soup with Escarole

Ingredients:

• 450 g skinless and boneless chicken thighs (3-4 pcs.)
• 1 tbsp. l. olive oil
• 6 cloves garlic, peeled and crushed
• 6 cups chicken broth
• 1 head of escarole (about 450 g), with the wilted parts trimmed off

Preparation:

1. Heat olive oil in a small Dutch oven or large saucepan over medium heat. Season the chicken thighs on both sides with salt and black pepper, place them in the pan, fat side down, and cook until browned and some of the fat has rendered, 4 minutes. Turn the thighs over, scatter the garlic around them, and cook until the garlic is golden brown and fragrant, about 1 minute.
2. Add the chicken broth and simmer until the thighs are cooked through, about 12 minutes. Remove the chicken thighs from the pan and cut into bite-sized pieces.
3. While the soup is simmering, trim the escarole leaves from the core and rinse thoroughly in cold water, especially the white part at the base where dirt tends to accumulate. Tear the leaves into 5cm pieces.
4. Add the escarole to the soup a handful at a time, then cover and simmer until tender, about 3 minutes. Return the chicken to the pot and bring back to a boil. Serve the soup hot.