CHICKEN ESCAROLE SOUP RECIPE RECIPES

MY MOTHER'S CHICKEN ESCAROLE SOUP RECIPE | MARTHA STEWART

My Mother's Chicken Escarole Soup Recipe | Martha Stewart image

This recipe for chicken escarole soup comes courtesy of Joan Nathan. Serve it with Passover Popovers.

Provided by Martha Stewart

Categories Soup Recipes

Number Of Ingredients 9

Ingredients

6 whole chicken leg-thigh quarters
2 stalks celery, sliced into 2-inch pieces
2 whole carrots, coarsely chopped
1 large onion, quartered
1 parsnip, coarsely chopped
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh parsley
Coarse salt and freshly ground black pepper
1 pound escarole, chopped

Steps:

Fill a large pot with 4 quarts water; place over high heat and bring to a boil. Add chicken, return to a boil, skimming off any foam that has accumulated at the top. Reduce heat to low and continue cooking, uncovered, for 2 hours.
Add celery, carrots, onion, parsnip, dill, and parsley. Continue cooking slowly, uncovered, for 1 hour.
Set a strainer over a large bowl and strain soup; discard solids. Season with salt and pepper. Refrigerate, covered, overnight.
Remove the layer of fat that has formed on top of the soup overnight and discard. Place soup in a large saucepan and bring to a boil. Just before serving, add escarole and cook until just tender, about 3 minutes.

ESCAROLE SOUP RECIPE | ALLRECIPES

Escarole Soup Recipe | Allrecipes image

This yummy soup with little sausage balls and escarole in a rich tomato base with white beans is YUMMO!

Provided by Melanie Garland-Sloan

Categories Soups, Stews and Chili Recipes Soup Recipes

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 3 1/2 quarts

Number Of Ingredients 6

Ingredients

1 tablespoon olive oil
2 pounds bulk Italian sausage
2 (32 ounce) cartons chicken broth
2 (15 ounce) cans cannellini beans, rinsed and drained
1 head escarole, chopped
1 (15 ounce) can tomato sauce

Steps:

Heat the olive oil in a stockpot over medium heat. Cook the sausage in the oil until evenly browned, 5 to 10 minutes. Add the chicken broth, beans, escarole, and tomato sauce; simmer another 15 to 20 minutes.

Nutrition Facts : Calories 302.8 calories, CarbohydrateContent 15 g, CholesterolContent 40.2 mg, FatContent 19.4 g, FiberContent 4.3 g, ProteinContent 16.4 g, SaturatedFatContent 6.3 g, SodiumContent 1688.1 mg, SugarContent 2.5 g

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MY MOTHER'S CHICKEN ESCAROLE SOUP RECIPE | MARTHA STEWART

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