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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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Average: 4.3 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3768 Calories from Fat 575

% Daily Value*

Total Fat 64 g97.7%

Saturated Fat 15.3 g76.6%

Trans Fat 0 g

Cholesterol 1428.6 mg476.2%

Sodium 8148.2 mg339.5%

Total Carbohydrates 262 g87.4%

Dietary Fiber 53.4 g213.5%

Sugars 30.6 g

Protein 517 g1034.6%

Vitamin A 893.4% Vitamin C 262%

Calcium 101.4% Iron 191.2%

*Based on a 2000 Calorie diet

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Escarole Chicken Soup Recipe