My Mother's Chicken Escarole Soup |
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Prep Time: 0 Minutes Cook Time: 180 Minutes |
Ready In: 180 Minutes Servings: 10 |
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This recipe for chicken escarole soup comes courtesy of Joan Nathan. The addition of escarole makes it extra special. Ingredients:
6 chicken legs (with thighs attached) |
2 stalks celery, sliced into 2-inch pieces |
2 whole carrots, coarsely chopped |
1 large onion, quartered |
1 parsnip, coarsely chopped |
2 tablespoons chopped fresh dill |
2 tablespoons chopped fresh parsley |
coarse salt & freshly ground black pepper |
1 lb escarole, chopped |
Directions:
1. Fill a large pot with 4 quarts water; place over high heat and bring to a boil.
2. Add chicken, return to a boil, skimming off any foam that has accumulated at the top.
3. Reduce heat to low and continue cooking, uncovered, for 2 hours.
4. Add celery, carrots, onion, parsnip, dill, and parsley.
5. Continue cooking slowly, uncovered, for 1 hour.
6. Set a strainer over a large bowl and strain soup; discard solids.
7. Season with salt and pepper. Refrigerate, covered, overnight.
8. Remove the layer of fat that has formed on top of the soup overnight and discard.
9. Place soup in a large saucepan and bring to a boil.
10. Just before serving, add escarole and cook until just tender, about 3 minutes.
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