CHICKEN SOUP WITH ESCAROLE RECIPES

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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

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.

CHICKEN, ESCAROLE, AND ORECCHIETTE SOUP | BETTER HOMES ...



Chicken, Escarole, and Orecchiette Soup | Better Homes ... image

Complete with pasta, chicken, and veggies this soup recipe is a warming winter comfort food and an easy way to introduce the family to escarole in a familiar-seeming dish.

Provided by Colleen Weeden

Categories     Recipes and Cooking

Total Time 2 hours 0 minutes

Yield 10 cups

Number Of Ingredients 14

3 pounds meaty bone-in chicken pieces
1 large onion, cut into thin wedges
2 teaspoons salt
1 teaspoon dried thyme, crushed
½ teaspoon ground black pepper
4 cloves garlic, sliced
2 bay leaves
8 cups water
10 cups torn escarole and/or frisee
1 cup thinly bias-sliced carrots
1 cup thinly sliced celery
2 cups dried orecchiette pasta
½ cup chopped fresh basil
Grated Parmesan cheese

Steps:

  • In a 6- to 8-quart pot combine chicken pieces, onion, salt, the thyme, pepper, the garlic, and bay leaves. Add 8 cups water. Bring to boiling; reduce heat. Simmer, covered, 1 hour or until chicken is very tender and falls off the bones.
  • Remove chicken from broth. When cool enough to handle, remove meat from bones. Discard bones and skin. Cut meat into bite-size pieces. Discard bay leaves. Return chicken to broth. Add 8 cups escarole, carrots, and celery. Return to boiling; reduce heat. Simmer, covered, 15 minutes. Stir in pasta; return to a simmer. Cook 7 to 9 minutes or until pasta and escarole are tender. Stir in basil and remaining escarole. Top each serving with grated Parmesan cheese. Serves 8.

Nutrition Facts : Calories 332 calories, CarbohydrateContent 29 g, CholesterolContent 79 mg, FatContent 11 g, ProteinContent 30 g, SaturatedFatContent 3 g, SodiumContent 713 mg, SugarContent 3 g

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