Hearty Chicken Escarole Soup with Egg & Pasta: A Comforting Italian-Inspired Delight

Discover the ultimate comfort in a bowl with this rich and satisfying Chicken Escarole Soup with Egg & Pasta. This recipe is my own delightful, hearty take on the classic Italian egg drop soup, a culinary tradition that brings warmth and flavor to any table. It’s a perfect blend of wholesome ingredients and simple techniques, creating a dish that feels both familiar and wonderfully special.

The inspiration for this magnificent soup comes from the traditional Stracciatella alla romana, a beloved Italian egg drop soup. This classic dish typically features a vibrant, rich chicken broth, into which a delicately beaten mixture of whole eggs and freshly grated Parmigiano-Reggiano cheese is slowly streamed. The result? Light, flavorful clouds of egg that float gracefully within the broth, offering an incredibly unique texture and a burst of savory goodness. The sheer beauty and exquisite taste of Stracciatella were so captivating that they sparked the idea for this expanded, more substantial version of an Italian favorite.

A Fusion of Italian Comfort: Stracciatella Meets Wedding Soup

Think of this Chicken Escarole Soup with Egg & Pasta as a delightful cross between two beloved Italian classics: the delicate Stracciatella Soup with its characteristic egg “rags” and the hearty, vegetable-rich Italian Wedding Soup. We’ve taken the best elements of both – the rich broth and egg clouds of Stracciatella, and the satisfying vegetables and pasta often found in Wedding Soup – and combined them into one extraordinary dish. The addition of tender escarole and succulent chicken makes this a complete and deeply nourishing meal.

Why You’ll Love This Chicken Escarole Soup

Hearty & Wholesome: Packed with vegetables, protein, and pasta, it’s a complete meal in a bowl that truly satisfies.
Rich Italian Flavors: Inspired by traditional Italian techniques and ingredients, offering an authentic and delicious taste experience.
Quick & Easy: Utilizing rotisserie chicken as a shortcut significantly reduces cooking time, making it perfect for busy weeknights or when you need a comforting meal in a hurry.
Comforting & Nourishing: Ideal for cooler weather, a boost when you’re feeling under the weather, or simply whenever you crave a warming, feel-good meal.
Customizable: This recipe is easily adaptable to your taste preferences and what you have on hand, allowing for creative variations.

Gather Your Ingredients: What You’ll Need for Your Chicken Escarole Soup with Egg & Pasta

To create this comforting Italian-inspired soup, you’ll need a selection of fresh and pantry staples. Each ingredient plays a crucial role in building the layers of flavor that make this soup truly special and incredibly delicious.

Olive oil: Used for sautéing our aromatic vegetables, which is the first step in building a rich and flavorful base for our soup.
Butter: Adds a luxurious, rich, and creamy depth to the soup base, complementing the olive oil beautifully.
Carrots: Provide natural sweetness and vibrant color, along with essential vitamins, contributing to the classic mirepoix flavor.
Celery: Offers a crisp texture and a subtle, savory note that’s fundamental to many hearty soups.
Onion: The aromatic backbone of many savory dishes, adding fundamental sweetness and a pungent aroma that deepens as it cooks.
Fresh flat-leaf parsley: For bright, herbaceous flavor that truly complements the other ingredients and adds a touch of freshness. (Plus more for serving, if desired).
Bay leaves: Infuse the broth with a delicate, aromatic essence during simmering, adding complexity without being overpowering.
Salt & freshly ground black pepper: Essential seasonings to enhance and balance all the flavors in the soup. Adjust to your personal taste.
Chicken broth or stock: The foundational liquid for our soup; using a high-quality brand or homemade stock will yield the best, most flavorful results. (Plus more if needed – see recipe notes).
Fresh dill weed: Adds a unique, fresh, and slightly tangy note that pairs wonderfully with chicken, escarole, and the overall Italian profile of the soup. (Plus more for serving, if desired).
Escarole: A slightly bitter, leafy green vegetable that softens beautifully in the soup, adding texture and a depth of flavor distinct from milder greens like spinach. It’s a staple in many Italian soups.
Acini de Pepe – or other very small pasta: These tiny pasta pearls are perfect for absorbing the delicious broth and adding a satisfying bite without being too heavy. Orzo or tubettini make excellent substitutes if acini de pepe is unavailable.
Rotisserie chicken breast: Our time-saving hero! Shredded, it adds tender, pre-cooked protein in a flash, making this soup incredibly convenient. (About 10 to 12 ounces).
Eggs: Whisked and streamed into the hot broth to create the signature delicate “rags” of Italian egg drop soup, adding a unique texture and richness.
Freshly grated Parmigiano-Reggiano: Adds a salty, umami depth to the egg mixture and a final savory flourish when served. (Plus more for serving, if desired).
Lemon zest & ground nutmeg – optional, for serving: These garnishes provide a bright, fragrant lift and a hint of warm spice, respectively, elevating the soup’s overall aroma and taste.

The Rotisserie Chicken Shortcut: Smart Cooking for Busy Lives

Once again, we lean on that fantastic kitchen shortcut: the humble rotisserie chicken! It’s no secret that using pre-cooked rotisserie chicken is a game-changer when you want a delicious, homemade meal without spending hours in the kitchen. Not only does it save you the time and effort of cooking chicken from scratch, but it also brings a wonderful, seasoned flavor to the soup without any extra fuss. Simply shred the breast meat, and you’re halfway to a hearty meal. It’s a trick I love to use whenever possible, and for this comforting Chicken Escarole Soup, it works absolutely perfectly, ensuring a rich chicken flavor with minimal work.

Preparation: Building the Flavor Base Step-by-Step

While this soup involves a few distinct steps, the prep work is truly worth the incredible flavor payoff. The key to a quick and smooth cooking process is to have all your vegetables chopped, measured, and ready to go beforehand. This “mise en place” approach ensures you can focus on building flavors without rushing. Of course, if you prefer the thrill of chopping as you go, that’s fine too – but having everything prepped will make the experience much more enjoyable and less stressful!

Step 1: Sauté the Aromatics. Begin by heating the olive oil and butter in a large stockpot or Dutch oven over medium heat. It’s important to use a pot with at least a 5-quart capacity to comfortably hold all the ingredients as the soup comes together. Once the butter is melted and shimmering, add the finely cut carrots, celery, diced onion, fresh chopped parsley, and the bay leaves. Season generously with salt and freshly ground black pepper. Cover the pot and allow the vegetables to sauté for about 15 minutes, stirring occasionally, until the carrots and celery are tender-crisp (al dente). This slow sautéing process allows the vegetables to soften and release their natural sweetness and aromatic compounds, forming a deeply flavorful foundation for the broth.

Step 2: Bring to a Boil. Remove the cover from the pot and increase the heat to medium-high. Pour in the chicken broth, along with the fresh chopped dill. Mix everything well to combine, ensuring all the flavors begin to meld into the liquid. Bring the mixture to a strong, rolling boil.

Step 3: Add Escarole & Simmer. Carefully remove the bay leaves from the pot – they have imparted their flavor and are no longer needed. Add the roughly chopped escarole to the boiling broth. Stir it in gently, allowing the vibrant green leaves to wilt and integrate into the hot liquid. Bring the mixture back to a boil, then reduce the heat slightly to a gentle simmer. Let it cook for about 5 minutes. This simmering period allows the escarole to tenderize beautifully without becoming mushy, while its slight bitterness adds a wonderful balance to the rich broth.

Step 4: Cook the Pasta. Reduce the heat to medium and add the acini de pepe pasta to the soup. Simmer until the pasta is cooked to al dente, which typically takes about 7 to 10 minutes, following the package directions. It’s crucial not to overcook the pasta, as it will continue to absorb liquid and soften slightly even after being removed from the heat.

Choosing the Right Pasta for Your Soup

While you can certainly use any small-shaped pasta for this recipe, acini de pepe truly shines. Its tiny, pearl-like size and delicate texture are just perfect for this soup, allowing it to blend seamlessly without overpowering the other ingredients. The small size ensures that every spoonful gets a bit of everything. Excellent substitutes if you can’t find acini de pepe include orzo, which is rice-shaped, or tubettini, which are small, hollow tubes. Whichever you choose, ensure it’s a pasta that will cook quickly and fit harmoniously within the flavorful broth, contributing to the overall comforting experience.

Step 5: Incorporate the Chicken. When the pasta is just about done, add the shredded rotisserie chicken breast to the pot. Stir gently to combine the chicken with the vegetables and pasta. Allow it to simmer for just 1 to 2 minutes. This short simmering time is enough to heat the pre-cooked chicken through and allow its savory flavors to meld wonderfully with the rich broth and other ingredients.

Step 6: Prepare the Egg Mixture. While the chicken is heating in the pot, whisk the four large eggs together with the full cup of freshly grated Parmigiano-Reggiano in a small bowl until they are thoroughly combined and slightly frothy. To prevent the eggs from scrambling or clumping when added to the hot soup, you’ll need to temper the mixture. Slowly add about ½ cup of the hot broth from the main soup pot to the egg and cheese mixture, whisking continuously and vigorously. This gradual addition of hot liquid slowly raises the temperature of the eggs, ensuring they form delicate strands rather than solid clumps when introduced to the main pot.

A Note on the Cheese: Parmigiano-Reggiano vs. Pecorino Romano

For the egg mixture and as a final topping, you have a choice between Parmigiano-Reggiano and Pecorino Romano. Both are excellent, hard Italian cheeses that bring a wonderful savory punch. However, we typically lean towards Parmigiano-Reggiano for this recipe. It generally contains a slightly lower amount of sodium compared to Pecorino Romano, offering a more nuanced, nutty, and subtly sweet flavor that beautifully complements the delicate nature of the egg drop and the overall broth. Pecorino Romano, on the other hand, has a sharper, saltier, and more piquant profile, which some might prefer for a bolder, more assertive taste. Choose the one that best suits your palate or what you have on hand – either will be delicious!

Step 7: Create the Egg “Rags.” This step is where the magic happens, transforming the soup into a true Stracciatella-inspired dish. Make absolutely sure that the broth is at a steady, gentle simmer – it should not be at a vigorous rolling boil, nor should it be too cool. If the broth isn’t hot enough, the tempered eggs might simply incorporate into the broth, resulting in a cloudy appearance rather than forming distinct, delicate, feathery strands, often referred to as “rags” or “clouds.” These “rags” are like tiny, delicious pillows of cooked egg, and they are essential for the traditional texture and appeal of the soup.

To achieve this, with a spoon or whisk, rapidly stir the soup broth in one direction to create a gentle “whirlpool” effect in the center of the pot. While continuously stirring this whirlpool, slowly and steadily pour the tempered egg mixture into the moving broth in a thin, continuous stream. The eggs should immediately coagulate and form those desirable, delicate “rags.” Continue to stir gently and cook for about 2 minutes, ensuring the egg is fully cooked through but still tender.

Your Delicious Chicken Escarole Soup with Egg & Pasta is Ready to Enjoy!

Step 8: Serve Immediately. Ladle the steaming hot soup into individual bowls. Top each serving generously with freshly grated parmesan cheese, allowing it to melt slightly into the warm broth.
Optional Enhancements: For an extra layer of bright flavor and delightful aroma, consider adding a light sprinkling of fresh lemon zest and/or a tiny pinch of freshly ground nutmeg. These optional additions provide a vibrant, zesty lift and a subtle warmth that beautifully complements the savory broth and tender ingredients.
Garnish with Fresh Herbs: A final flourish of fresh herbs, such as additional chopped parsley, dill, or even delicate microgreens, adds both visual appeal and a burst of fresh flavor to each bowl.

While the soup is truly delicious on its own, these simple garnishes elevate the experience, adding layers of freshness and aroma. What you see pictured here is a delightful combination of fresh parsley, dill, and delicate microgreens, adding both vibrant color and an aromatic freshness to each hearty bowl.

Storage and Reheating Tips for Your Escarole Soup

This Chicken Escarole Soup with Egg & Pasta is undoubtedly best enjoyed freshly made, when the pasta is perfectly al dente and the egg “rags” are light and fluffy. However, don’t hesitate to make a larger batch! This soup keeps surprisingly well, making it a fantastic option for meal prep or future quick dinners throughout the week.

Store any leftovers in an airtight container in the refrigerator for several days. For longer storage, you can easily freeze the soup for up to several months. Just be aware, as with most soups containing pasta, this recipe tends to thicken significantly over time as the pasta continues to absorb more liquid. When reheating, whether from the fridge or freezer, you’ll likely need to add an extra splash (or more!) of chicken broth or water to reach your desired consistency. Slowly bring the soup to a gentle simmer on the stovetop, adding liquid as needed, and stir gently until heated through.

Hearty Chicken Escarole Soup with Egg & Pasta