My Mother's Chicken Escarole Soup

This recipe for chicken escarole soup comes courtesy of Joan Nathan. Serve it with Passover Popovers.

Source
The Martha Stewart Show, April Spring 2007
My Mother's Chicken Escarole Soup
  • servings 10

Ingredients

  • 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

Directions

  1. Step 1

    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.

  2. Step 2

    Add celery, carrots, onion, parsnip, dill, and parsley. Continue cooking slowly, uncovered, for 1 hour.

  3. Step 3

    Set a strainer over a large bowl and strain soup; discard solids. Season with salt and pepper. Refrigerate, covered, overnight.

  4. Step 4

    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.

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Reviews (3)

  • mjboop
    26 Feb, 2010

    at the end of the recipe, 'bring to a boil.' For how long before adding the escarole?
  • ls18
    14 Jun, 2008

    the best chicken soup recipe. I make this over and over again
  • chillimama
    27 May, 2008

    Where is the recipe for the flourless bun?
    I saw it on tv but its not here...
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