Spicy Chicken and Escarole Soup

cafehailee.com

macman

2 ½ lb. bone in skin on chicken thighs

Kosher salt and black pepper to taste

2 tsp olive oil

1 large onion thinly sliced

1 bulb of fennel cored and thinly sliced

4 stalks of celery thinly sliced on a bias

5 cloves of garlic thinly sliced

3 Tbsp tomato paste

1 Tbsp chopped Calabrian chilis more to taste if you want it super hot

7 cups low-sodium chicken stock homemade or store-bought

3 dried shiitake mushrooms

2 bay leaves

A small bunch of thyme tied together with butchers twine if you have it

2 parmesan rinds optional

6 oz chopped escarole or any leafy green you’d like (kale, spinach, etc.)

Cooked farro I cooked 1 ½ cups dry farro

Fresh dill for serving

Sliced chives for serving

Freshly grated pecorino romano for serving

Directions at cafehailee.com

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