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Chicken and Egg Drop Stew with Escarole

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Course Soups & Stews


  • 1 tablespoon extra virgin olive oil
  • 1/2 onion chopped extra fine
  • 4 cups chicken broth
  • 2 cups chopped left over chicken or turkey
  • 1 head escarole cleaned and torn into bite-sized pieces
  • 4 eggs poached
  • hot chili sauce optional


  • In a stock pot, add olive oil, cook onion until clear, add broth, bring the broth to a boil, add escarole.
  • Poach eggs.
  • Put one egg into each soup bowl, cover with the soup.
  • Allow diners to add a drop of chili sauce if desired.
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