This is a sponsored post written by me on behalf of Discover Endive. I have received two complimentary shipments of California endive over the last few months, and I am being compensated for my efforts to promote California endive; all opinions are 100% mine.

chicken soup with endive pesto

Since becoming an “OnDiva” a few months back, I’ve explored many new ways to eat endive. It’s become a daily staple in my diet in some form or another, all but replacing lettuce in my salads this winter. I’ve also juiced with it, added it to fruit smoothies, braised it, and sautéed it…you name it and I’ve probably eaten endive that way :)

Here, I’ve put endive to use in a healthy and hearty organic chicken and root vegetable soup.

Endive makes two appearances in this recipe. It is added to the soup toward the end of cooking so any bitter flavor is mellowed, and it’s the principal component of the pesto.

pesto with endive

endive parsley pesto

While I think the soup is perfect as a family meal (it’s a great way to get kids to try endive, in fact), the pesto is pretty strongly flavored and might not appeal to young ones, especially if they don’t like parsley (my son is not a fan). You can always serve the soup without the pesto for the kids, or go with a more traditional basil based pesto, if you prefer.

I hand chopped the pesto because I love the resulting texture and because it’s a good way to control the amount of oil in it, but if you prefer a smoother pesto, you are welcome to make it in the food processor: just add more oil so it will blend to the consistency you desire. Feel free to scale up the pesto ingredients (except for the garlic, maybe), and chop everything a bit more coarsely, for a delicious salad to serve along with the soup instead of on top.

Recipe for Chicken, Endive, and Root Vegetable Soup with Endive Parsley Pesto

Yield: 6-8 servings

Prep Time: 15 minutes

Cook Time: 50-60 minutes

Total Time: approximately 1 hour 15 minutes

Ingredients:

For the soup:

*1 whole chicken, approximately 3-4 pounds, preferably organic/free-range, giblets removed, rinsed and patted dry
*1 tablespoon organic butter plus 1 tablespoon olive oil (or use 2 tablespoons olive oil)
*1 large organic onion, peeled and chopped
*2 large organic carrots, peeled (optional) and chopped
*2 stalks organic celery, cleaned and chopped
*2 medium organic parsnips, peeled (optional) and chopped
*2 small-medium organic turnips, peeled (optional) and chopped
*noodles- what kind you use and how many you add is really up to you- 8-16 oz. of regular or gluten-free pasta of any shape works well; I used Dreamfields brand spaghetti (I put most of the noodles in my kids' bowls, honestly)
*2 heads of California endive (white or red), trimmed and roughly chopped
*coarse sea salt and freshly ground black pepper to taste

For the endive and parsley pesto:

*1 head of California endive (I used red)
*1 handful of organic parsley
*1 pleasantly plump clove of garlic (or use 2 smaller cloves)
*2-3 tablespoons of raw or toasted pine nuts
*1-2 tablespoons of best quality olive oil
*pinch of sea salt

Directions:

To make the soup:

Heat olive oil and butter in a large soup pot over medium-high heat. Pace chicken in the pot and, using tongs to move the chicken around, allow to sear for a minute or so on each side. Add a little water if necessary to prevent the chicken from burning/sticking to the bottom of the pot.

2. Move the chicken to the side of the pot and add the chopped onion. Cook for several minutes,, again adding a little water to the pot to prevent the contents from burning or sticking to the pot.

3. Add the rest of the vegetables (but not the endive: you'll add that toward the end), then add enough water to cover the chicken (about 10 cups). Bring to a boil, skim any foam that rises to the top, then reduce heat to a simmer. Cook for 40-50 minutes, or until chicken is cooked through (be careful when you slice into the chicken to test it...it will be very hot).

4. Carefully remove the chicken and allow it to cool in a separate bowl. Add the chopped endive and the noodles to the soup pot and cook over medium-high heat for another 10 minutes, until the noodles are "al dente".

5. If you are going to serve all of the soup right away, you’ll want to remove the cooled meat from the chicken bones, chop or shred it, and add it back into the soup (again, please make sure to handle the hot chicken carefully). If not serving all of the soup now (or if serving some of it chicken-free), you can store the chicken separately and make use of it however you like: I often use some to make chicken salad.

6. Remove soup from heat and add sea salt and freshly ground pepper to taste.

To make the pesto:
1. Using a sharp knife, chop the endive and pesto together by hand until they're finely chopped and reduced quite a bit in volume.

2. Incorporate the other ingredients and chop them pretty fine, too. Transfer to a small bowl and stir in the olive oil and the salt. Taste and add more oil, if desired. Use as a garnish for the soup.

organic chicken soup

 

26 Comments

  1. 1

    Cassie — March 12, 2012 @ 9:28 pm

    This whole thing works for me, Winnie! I love the textures and the flavors and the endive-parsley pesto…totally on board with that. Love it!

    • Winnie replied: — March 14th, 2012 @ 10:16 am

      Thanks so much for this lovely comment Cassie!

  2. 2

    Lauren (Healthy Delicious) — March 12, 2012 @ 9:43 pm

    Winnie, this looks amazing! I love the idea of endive pesto.
    Also those blue rimmed bowls are gorgeous.

    • Winnie replied: — March 14th, 2012 @ 10:22 am

      Thanks Lauren…my mom is moving and she gave me the bowls…I love them, too :)

  3. 3

    Sarah — March 13, 2012 @ 12:37 am

    This is the kind of food to restore faith in humanity, truly. I can’t wait to try this recipe. Keep putting good stuff out there!

    • Winnie replied: — March 14th, 2012 @ 10:28 am

      This comment truly made my day. Thank you.

  4. 4

    Kathryn — March 13, 2012 @ 6:03 am

    I don’t think that I’ve ever cooked with endive but I love the idea of this soup and the pesto too. The pictures are really gorgeous too.

    • Winnie replied: — March 14th, 2012 @ 10:28 am

      Thanks Kathryn :)

  5. 5

    Chicken, Endive and Root Vegetable Soup from Winnie of Healthy Green Kitchen « Discover Endive: a blog featuring California Endive recipes, tips, insights and more. Join Endive Guy for fun food conversation! — March 13, 2012 @ 11:54 am

    [...] Nothing is more inviting that a delicious bowl of piping hot soup. Winnie from Healthy Green Kitchen showcases California endive in two different ways in this delectable Chicken, Endive and Root Vegetable Soup. [...]

  6. 6

    Dramatic Pancake — March 13, 2012 @ 12:34 pm

    Winnie, this is so inventive! I am so used to endive in salads, but I love the idea of using it in a pesto and putting it in soup. Sounds and looks so comforting!

    • Winnie replied: — March 14th, 2012 @ 10:36 am

      It’s really quite versatile :)

  7. 7

    Magda — March 13, 2012 @ 4:26 pm

    This recipe sounds great. Can’t wait to try this! Thanks for sharing!

    • Winnie replied: — March 14th, 2012 @ 10:36 am

      You’re welcome…thanks for stopping by!

  8. 8

    Jay @ LocalFood.me — March 13, 2012 @ 9:27 pm

    This is great. A nice season-ender (well, we can hope) soup. I love root vegetables, but am ready to say farewell to them for the season.

    • Winnie replied: — March 14th, 2012 @ 10:36 am

      I am ready to say farewell, too…ready for spring!

  9. 9

    Dee at Deelicious Sweets — March 13, 2012 @ 10:08 pm

    What a beautiful soup! Great ingredients and so inventive!

    • Winnie replied: — March 14th, 2012 @ 10:38 am

      Thanks so much Dee!!!

  10. 10

    Anna @ the shady pine — March 14, 2012 @ 5:31 am

    Simply a beautiful looking soup!

    • Winnie replied: — March 14th, 2012 @ 10:41 am

      Thanks Anna!

  11. 11

    Jeanette — March 14, 2012 @ 9:51 pm

    Love the rustic texture of your pesto. My kids happen to love pesto and I use it often as a stir-in for soups, love how it adds an extra punch of flavor.

  12. 12

    Dr Samantha — March 14, 2012 @ 10:44 pm

    The soup looks great. And the photos? Absolutely stunning.

  13. 13

    Sara {OneTribeGourmet} — March 14, 2012 @ 11:48 pm

    Winnie, love the soup with parsley endive pesto! definitely going to try your recipe! soup bowls are gorgeous!

  14. 14

    Elizabeth Ann — March 30, 2012 @ 4:49 pm

    Beautiful!

  15. 15

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    Grilled Endive Caprese Salad from Winnie of Healthy Green Kitchen « Discover Endive: a blog featuring California Endive recipes, tips, insights and more. Join Endive Guy for fun food conversation! — June 7, 2012 @ 2:11 pm

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