Yield: 100 servings

Ingredients

• 4 tablespoons olive oil
• 2 pounds white onion, diced
• 2 pounds carrot, diced
• 2 pounds celery, diced
• 4 ounces garlic, diced
• 5 pounds chicken tenders, cooked and diced
• 5 pounds escarole, washed and chopped
• 5 gallons chicken stock
• 2 #10 cans drained white beans (12 pounds)
• 4 ounces fresh thyme, chopped
• 2 ounces dried oregano 

Procedure

In soup pot over medium heat, add olive oil. Sauté onions, carrots, and celery until soft, about 10 minutes. Add garlic. Add escarole. Sauté 5 minutes to wilt slightly. Add chicken stock. Bring to a boil. Reduce heat to a simmer. Add chicken, beans, thyme and oregano. Simmer 10 minutes and serve.

Nutrition Information

Serving Size: 1/100 of recipe

% Percent Daily Values are based on a 2,000 calorie diet

Source: Harvard University Dining Services

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