Chicken Soup with Escarole
  • onion (large)
  • celery (couple stalks)
  • Two large carrots
  • 8-12 peppercorns
  • Bay leaf
  • Large package of chicken pieces (thighs/wings/etc.)
  • Two plus quarts of water
  • One head of escarole
  • Fresh parsley
  • Parmesan cheese (optional)

  1. Cut onions, celery & carrots into a few large chunks and put in large soup pan.
  2. Add chicken pieces to the same pan and add the water
  3. Put peppercorns and bay leaf in pan and begin cooking it all
  4. Cook this for approximately an hour
  5. Put large strainer in sink with another large pan under it and pour contents of the cooked pan into the strainer
  6. Let it sit awhile so it cools enough to touch the chicken pieces and separate the meat from the bones
  7. Add meat pieces to the pan of liquid broth and throw away the onions, celery, carrot pieces and chicken bones
  8. Put pan in refrigerator overnight so it will congeal and a layer of fat will be on top of the congealed “liquid”
  9. Remove most of the fat and reserve for other cooking efforts like making gravy etc.
  10. Put all the broth in a large soup pan and heat
  11. Wash and tear into smaller pieces the full head of escarole
  12. When liquid is simmering add the escarole and continue to cook for approximately 30 minutes, adding some fresh parsley
  13. As you serve bowls of this great soup you might also sprinkle some parmesan cheese on top

    COMMENTS: Cooking real chicken pieces and adding the pieces of meat to a broth made this way instead of using bouillon is key to the great flavor. You could also use the bones and left over pieces of chicken from a meal using a whole chicken to make this broth as well.

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