Diva Tasting: Soup N Cornbread….

Chicken, Escarole, and Bean Soup


  • 3 Quarts Chicken Broth

  • 8 Boneless, Skinless Chicken Thighs Chopped

  • 2 Cans Cannelloni Beans

  • 1 Cup Uncooked Long Grain Rice

  • 2 Onions, Chopped

  • 1 Tablespoon Bottled Minced Garlic

  • 1 Teaspoon Dried Sage

  • 1 Tablespoon Dried Thyme

  • 1 Tablespoon Dried Rosemary

  • 1 Large Pkg Cremini Mushrooms Sliced

  • 1 Zucchini, Cubed

  • 1 Small Bag Of Coleslaw Mix

  • 1 Medium Head Escarole, Coarsely Chopped

  • Kosher Salt And Ground Black Pepper To Taste


  1. Place the chicken broth in a large soup pot. Mix in the chicken thighs, beans, rice, onions, and garlic. Season with sage, thyme, and rosemary. Bring to a boil, reduce heat, and cook 1 hour.

  2. Stir the mushrooms into the pot. Continue cooking about 5 minutes, until mushrooms are tender. Mix in the zucchini, coleslaw mix, and escarole. Continue cooking 15 minutes.

  3. Return the shredded chicken to the pot. Cook until heated through. Increase the amount of broth if the soup seems too thick.

  4. Serve with cornbread and beverage.


Southern Cornbread


  • 3/4 Cup Butter
  • 2 Eggs
  • 1 1/2 Cups Buttermilk
  • 1/2 Teaspoon Baking Soda
  • 2 Cups Cornmeal
  • 1 Cup All-Purpose Flour
  • 3/4 Teaspoon Salt


  1. Preheat oven to 375 degrees F. Grease an 8 inch square pan or 10 inch cast iron skillet
  2. Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
  3. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.

Variation: for sweet corn bread add ¼ cup sugar.


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