Chicken Escarole Soup

This Italian-style soup starts with a proper homemade broth built from chicken necks, wings, and backs simmered low for two and a half hours with onion, celery, and parsley. Straining through cheesecloth gives you a crystal-clear broth with deep chicken flavor and zero cloudiness.

The escarole goes into the strained broth for just 15 minutes. That quick simmer softens the sturdy leaves enough to be tender without turning them to mush. Escarole has a pleasant, mild bitterness that plays beautifully against the rich, golden broth.

A generous topping of grated cheese at the table adds salt and richness to every spoonful. Pecorino Romano or Parmesan both work here.

Kitchen Tips

• Use bony, flavorful cuts like necks, backs, and wings for the broth. They give up more gelatin and flavor than breast meat ever will.
• Skim any foam that rises during the first 30 minutes of simmering. This keeps the broth clean-tasting and clear.
• Wash the escarole thoroughly in several changes of water. Sand hides in the inner leaves and nothing ruins soup like grit.

Variations

• Drop small meatballs or Italian sausage slices into the broth with the escarole for a heartier version.
• Add cooked small pasta like ditalini or orzo for an Italian wedding soup-style bowl.
• Stir in white beans for protein and a creamier, more filling soup.