Escarole Chicken Soup
|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)|
|Small pasta||2 Cup (32 tbs) (Bows Or Shells)|
|Coarsely shredded escarole||4 Cup (64 tbs)|
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.