Chicken Soup With Smoked Sausage, White Beans and Greens

By Joelene

Ingredients

• 2 bone-in chicken breast halves (about 2 lb total)
• 3 medium carrots, sliced 1/4 in. thick
• 2 stalk(s) celery, sliced 1/4 in. thick
• 1 medium onion, quartered and sliced crosswise
• 2 32- ounce(s) (8 cups) containers low-sodium chicken broth
• Kosher salt and pepper
• 1 tablespoon(s) olive oil
• 6 ounce(s) fully cooked Italian chicken sausage, cut into 1/4-in.-thick slices
• 1 small head escarole, torn into small pieces (about 6 cups)
• 1 15- ounce(s) can white beans, rinsed

Preparation

Step 1

Place the chicken, carrots, celery and onion in a large pot. Add the broth, cover and bring to a boil.
Reduce heat, add ¾ tsp salt and ½ tsp pepper and simmer, covered, until the chicken is cooked through and the vegetables are tender, 15 to 20 minutes. (Skim and discard any foam that rises to the top.)
Meanwhile, heat the oil in a large skillet over medium-high heat. Add the sausage and cook until browned, 1 to 2 minutes per side. Transfer to a plate.
Transfer the chicken to a bowl. When cool enough to handle, shred the meat, discarding the skin and bones.
Stir the chicken back into the soup along with the sausage, escarole and beans. Simmer until the escarole is tender, 4 to 5 minutes.