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My Mother's Chicken Escarole Soup

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

  • servings: 10

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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.

Source
The Martha Stewart Show, April Spring 2007

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Reviews (3)

  • 26 Feb, 2010

    at the end of the recipe, 'bring to a boil.' For how long before adding the escarole?

  • 14 Jun, 2008

    the best chicken soup recipe. I make this over and over again

  • 27 May, 2008

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