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

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

  • 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.

Reviews (3)

11 Ratings
  • 5 star values: 2
  • 4 star values: 3
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 1
Rating: Unrated
02/26/2010
at the end of the recipe, 'bring to a boil.' For how long before adding the escarole?
Rating: Unrated
06/14/2008
the best chicken soup recipe. I make this over and over again
Rating: Unrated
05/27/2008
Where is the recipe for the flourless bun? I saw it on tv but its not here...
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