"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

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Escarole and Chicken Soup Recipe

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This recipe for Escarole and Chicken Soup, by , is from Giovanni's Table, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Contributor:  
Contributor:  
Lisa Tomasco
Category:
Category:
Ingredients:  
Ingredients:  
Whole Chicken or Chicken breast
4 heads of Escarole (cleaned and cut)
1 large onion
1 cup celery
1 cup carrots
2 large chicken broth
salt and pepper
Directions:
Directions:
Broil chicken in water until cooked. Pull out the chicken and save some of the water. Pull apart chicken and discard bones. Set chicken aside. In a large stock pot, cook onion, carrots, celery for 10 minutes in a little olive oil and add 2 cups of chicken water and chicken broth, add chicken and escarole. Bring to boil and then reduce to low and cook for cook for 2 hours.

Add desired pasta and serve

Escarole: clean and cut off hard stalk leaving the leafy greens

 

 

 

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