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Sicilian Chicken Soup With Escarole Andpastina

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Ingredients
  Chicken 3 Pound
  White of leek 2
  Carrots 2
  Celery rib 1
  Dried oregano 2 Teaspoon
  Chicken broth 4 Cup (64 tbs)
  Pastina/Tubettini 2⁄3 Cup (10.67 tbs)
  Escarole 1⁄2 Pound
  Salt To Taste
  Freshly ground black pepper To Taste
  Grated parmesan cheese 1⁄4 Cup (4 tbs)
Directions

1. In a large soup pot, simmer chicken (including back and neck), leeks, carrots, celery, oregano, broth, and 4 cups water for 45 minutes. Remove chicken and let cool; pull meat from bones, discarding bones. Strain broth; skim off grease.
2. In a large saucepan, bring broth to a boil. Add pastina and cook 5 minutes. Add chicken and escarole and simmer 2 minutes, or until escarole is wilted. Season with salt and pepper to taste. Sprinkle 1 tablespoon grated cheese over each portion.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Ingredient: 
Chicken
Servings: 
4

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