Chicken Escarole Soup
Yield
10 servingsPrep
10 minCook
2 hrsReady
3 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Low Sodium
Ingredients
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 |
* |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
1 | x |
chicken broth
|
* |
4 | each |
chicken pieces
necks, wings, backs |
* |
2.4 | l |
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 |
* |
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.