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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 help families or individuals create heirloom cookbook treasures.
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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