Chicken escarole soup***

Yield: 1 servings

Measure Ingredient
\N \N - G. Granaroli XBRG76A MM:MK VMXV03A
\N \N Chicken Stock:
3 \N To 4 lbs chicken necks, wings, and backs
10 cups Water
1 \N Onion , chopped
2 \N Stalks celery
2 \N Sprigs parsley
\N \N Salt and pepper to taste

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.

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