How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Chicken Soup With Escarole And Leeks ?

You need 9 ingredients. The key ingredients include: Olive oil cooking spray, 8 ounces boneless, skinless chicken thighs, cut into 1-inch pieces, Salt, Freshly ground black pepper, and more.

Is Chicken Soup With Escarole And Leeks suitable as soups & stews?

Yes, Chicken Soup With Escarole And Leeks falls under the Soups & Stews category and is a great choice for this type of meal.

How do I store leftover Chicken Soup With Escarole And Leeks ?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Soup With Escarole And Leeks Recipe

Name: Chicken Soup With Escarole And Leeks
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Olive oil cooking spray; 8 ounces boneless, skinless chicken thighs, cut into 1-inch pieces; Salt; Freshly ground black pepper; 1 cup well-washed, chopped leeks; 2-3 cups well-washed, chopped escarole; 8 cups unsalted chicken stock (such as Kitchen Basics); 2 teaspoons fresh thyme; 1 ounce Parmigiano-Reggiano cheese, finely grated on a Microplane grater

Warm up with this hearty Chicken Soup With Escarole And Leeks recipe. Made with Olive oil cooking spray, chicken, Salt and Freshly ground black pepper. …

This Chicken Soup With Escarole And Leeks relies on simple, everyday ingredients such as olive oil cooking spray, salt, freshly ground black pepper and well-washed, chopped leeks. It comes together quickly and makes 4 servings, at about 923 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It works as a light main on its own or as a starter alongside crusty bread, and it's just as good for a cozy night in as it is for feeding a crowd. Leftovers keep well, so it's a smart choice for meal prep too.

Updated Jun 30, 2026

Serves 4 Soups & Stews

Servings: persons

Olive oil cooking spray
8 ounces boneless, skinless chicken thighs, cut into 1-inch pieces
Salt
Freshly ground black pepper
1 cup well-washed, chopped leeks
2-3 cups well-washed, chopped escarole
8 cups unsalted chicken stock (such as Kitchen Basics)
2 teaspoons fresh thyme
1 ounce Parmigiano-Reggiano cheese, finely grated on a Microplane grater

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Quick Info

Servings
4 servings
Calories
923 kcal
Category
Soups & Stews

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