Italian Escarole Soup
|Chicken breasts||2 , halved and skinned|
|Water||12 Cup (192 tbs)|
|Sliced carrots||2 Cup (32 tbs)|
|Parsnips||1 Cup (16 tbs), sliced|
|Chopped leeks||1 Cup (16 tbs)|
|Chopped escarole||3 Cup (48 tbs)|
Place the chicken in a large stockpot with the water, whole carrots, onions, and celery.
Bring to a boil, skim off any foam, then reduce heat, cover, and simmer for 45 minutes.
Remove the chicken and set it aside.
Continue to simmer the stock for 30 minutes, then remove and discard the carrots, onions, and celery.
When the chicken is cool, remove the meat from two of the pieces and cut it into bite-size chunks.
Reserve the remaining two pieces of chicken for another use.
Add the sliced carrots, parsnips, and leeks to the chicken stock.
Bring to a boil, then reduce heat and simmer until the vegetables are tender, about 30 minutes.
Add the escarole to the soup and cook an additional 10 minutes.
Add the chicken meat and heat through before serving.