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Escarole Chicken Soup

Western.Chefs's picture
Ingredients
  Fowl 5 Pound, cut into pieces
  Water 2 1⁄2 Quart
  Celery stalks 4 , sliced
  Carrots 2 , sliced
  Onions 2 , sliced
  Canned tomatoes 1 Cup (16 tbs)
  Salt 1 Tablespoon
  Bay leaf 1
  Peppercorns 1⁄2 Teaspoon
  Small pasta 2 Cup (32 tbs) (Bows Or Shells)
  Coarsely shredded escarole 4 Cup (64 tbs)
Directions

1. Simmer the fowl, covered, in water with the celery, carrots, onions, tomatoes, salt, bay leaf and peppercorns until tender, about four hours.
2. Remove the chicken pieces and save for another use. Strain the broth and skim off the excess fat. Heat to boiling and adjust the seasonings.
3. Add the pasta forms and boil until they are half tender, eight to ten minutes. Add the escarole and continue boiling until both the pasta and the escarole are tender, about ten minutes.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Saute
Dish: 
Soup
Ingredient: 
Chicken

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