Chicken Escarole Soup Recipe

Serves 6 to 8

Ingredients:

  • 3 to 4 lbs chicken necks,, wings, and backs
  • 10 cup water
  • 1 onion , chopped
  • 2 stalks celery
  • 2 sprigs parsley
  • Salt and pepper to taste
  • 1 large head of escarole washed well and chopped coarsely

    • Instructions:

    1. Simmer all ingredients except escarole in a large pot for 2 1/2 hours.
    2. Strain though a fine cheesecloth.
    3. Bring broth to a simmer in a large enough pot to hold soup and escarole.
    4. Add escarole and simmer 15 min.
    5. Serve hot with grated cheese topping.