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


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

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

  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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