My Mother's Chicken Escarole Soup
This recipe for chicken escarole soup comes courtesy of Joan Nathan. Serve it with Passover Popovers.
- 6 whole chicken leg-thigh quarters
- 2 stalks celery, sliced into 2-inch pieces
- 2 whole carrots, coarsely chopped
- 1 large onion, quartered
- 1 parsnip, coarsely chopped
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh parsley
- Coarse salt and freshly ground black pepper
- 1 pound escarole, chopped
Fill a large pot with 4 quarts water; place over high heat and bring to a boil. Add chicken, return to a boil, skimming off any foam that has accumulated at the top. Reduce heat to low and continue cooking, uncovered, for 2 hours.
Add celery, carrots, onion, parsnip, dill, and parsley. Continue cooking slowly, uncovered, for 1 hour.
Set a strainer over a large bowl and strain soup; discard solids. Season with salt and pepper. Refrigerate, covered, overnight.
Remove the layer of fat that has formed on top of the soup overnight and discard. Place soup in a large saucepan and bring to a boil. Just before serving, add escarole and cook until just tender, about 3 minutes.