·2 tablespoons extra virgin olive oil
·2 leeks (white and light green parts)
sliced ¼” thick
·3 carrots, chopped into ½” pieces
·2 ribs celery, chopped into ½”pieces
·2 cloves garlic, chopped
·1 (14.5-ounce) can diced tomatoes
·¾ teaspoon salt
·¼ teaspoon black pepper
·2 (8-ounce) boneless, skinless chicken breasts
·4 cups bite-sized escarole leaves
·2 tablespoons fresh lemon juice
·2 tablespoons chopped fresh dill
·8 cups filtered water
Using a large pot, heat the oil over medium-high heat. Saute leeks for about 5 minutes, or until tender. Add carrots, celery, and garlic and cook for about 5 minutes, or until soft. Stir frequently. Add the water, diced tomatoes, and salt/pepper. Add the chicken breasts, then bring to a boil and reduce heat to medium. Simmer for 15 minutes. Remove chicken from pot to a plate or cutting surface. Once cool enough, use 2 forks to shred chicken. Then, transfer shredded chicken back in the pot. Add the escarole. Simmer for about 2–3 minutes. Stir in lemon juice. Divide soup into the bowls and sprinkle with dill. Serve and enjoy!
There is nothing quite like holding fruit and veg that fizz with life after they’ve been harvested and hold on to that energy for days after. It brings us joy to work with such ingredients, that we know is grown with such love and care.
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