This soup is light, yet hearty, making it perfect for the ever-changing weather of spring. Escarole is an often over-looked green, but it's always available and is very forgiving, easy to cook and adds a slight note of bitterness to this otherwise mild dish.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the leeks and carrots and cook until just beginning to soften, 1 to 2 minutes. Add the chicken broth, chicken thighs and barley. Cover the pot, increase the heat to high and bring to a rapid simmer. Uncover, reduce the heat to medium and simmer until the chicken is cooked through, about 16 minutes.
- Remove the chicken to a bowl. Add the escarole to the pot. Shred the chicken with two forks and return to the pot. Simmer until the barley is tender, about 12 more minutes.
- Whisk the eggs in a medium bowl. Whisk in the Parmesan, 1/4 teaspoon salt and a few grinds of pepper. Stir the soup slowly in a clockwise direction and slowly drizzle in the egg mixture. Once you've added all the egg, remove the soup from the heat; season with salt and pepper. Stir in the lemon juice and parsley.
Nutrition Facts : Calories 530, Fat 22 grams, SaturatedFat 6 grams, Cholesterol 255 milligrams, Sodium 799 milligrams, Carbohydrate 43 grams, Fiber 10 grams, Protein 45 grams, Sugar 5 grams
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