Chicken & Escarole Soup (Instant Pot or Stovetop)

A cozy bowl of chicken soup, but make it Ayurvedic. This Chicken & Escarole Soup is deeply nourishing, spiced just right, and perfect for seasonal transitions—especially spring. Whether you’re cooking on the stovetop or using your Instant Pot, this recipe supports digestion, warms the belly, and helps clear heaviness from both body and mind.

🌿 why this recipe is good for us

• Turmeric
  Turmeric is a powerful anti-inflammatory and blood purifier in Ayurveda. It kindles agni (digestive fire), supports liver function, and helps remove ama (toxins). It's especially balancing for kapha and helpful in spring, when the body tends to accumulate excess mucus and sluggishness.

• Fennel
  Fennel is a tridoshic spice that soothes digestion without overheating. It relieves gas, bloating, and cramping, making it ideal when cooking meat or tougher greens. Its sweet, cooling nature also balances the warming spices in this soup.

• Escarole
  Escarole is a bitter green that supports the liver and gallbladder, encourages gentle detoxification, and stimulates digestion. Bitter taste is essential in spring to help reduce kapha and move stuck energy—plus, it helps cut heaviness from the chicken.

Chicken & Escarole Soup (Instant Pot or Stovetop)

Servings: 4
Total Time: Instant Pot – 45 min | Stovetop – 75 min

This one’s grounding, gently bitter, and full of spring-aligned spice. It’s the kind of meal that clears mental fog, warms the belly, and keeps your digestion humming without weighing you down.

Ingredients
1 tbsp ghee or butter
1 tsp cumin seeds
1 medium onion, chopped
4 bone-in, skin-on chicken thighs
3 cloves garlic, minced
1 tsp turmeric powder
1 tsp coriander powder
½ tsp ground ginger
½ tsp fennel seeds
½ tsp black pepper
1 tsp salt
6 cups filtered water or light chicken broth
1 bunch escarole, chopped (thick stems removed)
Juice of ½ lemon or splash of apple cider vinegar (optional)

Instructions – Instant Pot
Set the Instant Pot to Sauté mode. Melt the ghee, then add cumin seeds and toast for about 30 seconds. Stir in the chopped onion and cook until softened. Add the chicken thighs skin-side down and brown for a few minutes on each side. Stir in the garlic, turmeric, coriander, ginger, fennel, black pepper, and salt. Pour in the water or broth, scraping up any browned bits. Lock the lid and pressure cook on High for 20 minutes. Let pressure release naturally for 10 minutes before quick-releasing the rest. Add escarole, simmer on Sauté for 5–7 minutes until tender. Finish with lemon juice or vinegar if desired. Adjust seasoning.

Instructions – Stovetop
Heat ghee in a large soup pot over medium. Toast the cumin seeds briefly. Add the chopped onion and cook until translucent. Brown the chicken thighs on both sides. Stir in garlic and spices. Pour in water or broth, bring to a boil, then reduce to low. Cover and simmer for 45 minutes. Add escarole and simmer uncovered for 10 minutes more. Finish with lemon or vinegar and season to taste.