Experiment with escarole and your favorite cooked grain.
“For the best flavor when making soup, use more than one kind of sturdy green for some complexity,” says Denver-based recipe developer Julia Heffelfinger. “This version calls for a mix of bitter escarole and a milder spinach, but kale or Swiss chard would also work well.” And if you follow a vegetarian or vegan diet, simply use vegetarian bouillon paste instead of chicken.