Chicken escarole soup
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| - G. Granaroli XBRG76A MM:MK VMXV03A | ||
| Chicken Stock: | ||
| 3 | To 4 lbs chicken necks, wings, and backs | |
| 10 | cups | Water |
| 1 | Onion , chopped | |
| 2 | Stalks celery | |
| 2 | Sprigs parsley | |
| Salt and pepper to taste | ||
Directions
Simmer all ingredients in a large pot for 2½ hours. Strain though a fine cheesecloth.
1 lg head of escarole washed well and chopped coarsly. Bring broth to a simmer in a large enough pot to hold soup and escarole. Add escarole and simmer 15 min. Serve hot with grated cheese topping.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini