Soup's On! Brain Healthy Chicken and EscaroleNothing is more satisfying than a bowl of soup on a cold, grey day. By adding the right ingredients, you can make it even more comforting by knowing it’s good for your brain. This soup uses escarole – a nutrient-rich, type of green with a chicory flavor – instead of white flour noodles. Using garlic, leeks, celery, tomatoes and dill adds more brain-loving, plant based nutrition. Best news, it’s quick and easy to make – giving you more time to focus on your other pillars of brain health.

Brain Healthy Chicken and Escarole Soup

(Courtesy of Cleveland Clinic Wellness )

Yield: 6 Servings


  • 2 tablespoons extra virgin olive oil
  • 2 leeks (white and light green parts), sliced into ¼-inch thick half moons
  • 3 carrots, cut into ½ -inch pieces
  • 2 ribs celery, cut into ½ – inch pieces
  • 2 cloves garlic, chopped
  • 14.5-ounce can diced tomatoes
  • ¾ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 2 8-ounce boneless, skinless chicken breasts
  • 4 cups torn escarole escarole leaves
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons chopped fresh dill
  • 8 cups of water


  1. Using a large pot, heat the oil over medium-high heat. Saute the leeks until tender about 5 minutes.
  2. Add the carrots, celery, and garlic and cook for about 5 minutes until soft. Stir frequently.
  3. Add 8 cups water,  tomatoes, salt, and pepper.
  4. Add the chicken breasts. Bring the soup to a boil and lower the heat to medium. Simmer for 15 minutes.
  5. Remove chicken from pot to a plate or cutting surface. When cool, use 2 forks to shred chicken. Place shredded chicken back in the pot.
  6. Add the escarole. Simmer for about 2 – 3 minutes. Stir in lemon juice.
  7. Divide soup into the bowls, sprinkle with dill and ENJOY!

Bending your brain for ideas for tomorrow night’s dinner? Check-out other brain healthy recipes at