Nothing 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
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
- Using a large pot, heat the oil over medium-high heat. Saute the leeks until tender about 5 minutes.
- Add the carrots, celery, and garlic and cook for about 5 minutes until soft. Stir frequently.
- Add 8 cups water, tomatoes, salt, and pepper.
- Add the chicken breasts. Bring the soup to a boil and lower the heat to medium. Simmer for 15 minutes.
- 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.
- Add the escarole. Simmer for about 2 – 3 minutes. Stir in lemon juice.
- 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 HealthyBrains.org.