Chicken Escarole Soup
Yield
10 servingsPrep
10 minCook
2 hrsReady
3 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x | chicken broth |
*
|
| 4 | each |
chicken pieces
necks, wings, backs |
*
|
| 10 | cups | water |
|
| 1 | each |
onions
chopped |
|
| 2 | each | celery stalks |
|
| 2 | each | parsley sprigs |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | head |
escarole
washed, coarsely chopped |
* |
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Low Sodium
Directions
Simmer all ingredients in a large pot for 2½ hours.
Strain though a fine cheesecloth.
Bring broth to a simmer in a large enough pot to hold soup and escarole.
Add escarole and simmer 15 min.
Serve hot with grated cheese topping.
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