Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes My Mother's Chicken Escarole Soup 3.3 (11) 3 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 10 This recipe for chicken escarole soup comes courtesy of Joan Nathan. Serve it with Passover Popovers. 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 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. Rate it Print