Chicken Escarole Soup
Chef Joan Nathan shares her recipe for chicken escarole soup.
My Mother's Chicken Escarole Soup
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The Martha Stewart Show, April Spring 2007
- Yield Serves about 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
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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.
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Add celery, carrots, onion, parsnip, dill, and parsley. Continue cooking slowly, uncovered, for 1 hour.
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Set a strainer over a large bowl and strain soup; discard solids. Season with salt and pepper. Refrigerate, covered, overnight.
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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.
at the end of the recipe, 'bring to a boil.' For how long before adding the escarole?
the best chicken soup recipe. I make this over and over again
Where is the recipe for the flourless bun?
I saw it on tv but its not here...