Chicken-Escarole Soup
Serves: 3
Gideon Batz
1 January 1970
Based on User reviews:
68
Spice
48
Sweetness
59
Sourness
42
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
8 cups
Chicken Broth (2 quarts)1 tsps
Lemon Zest1 medium
Onion (grated)6 tbsps
Freshly Grated ParmesanDirections:
1
Bring broth to a boil in a large soup pot over medium-high, then stir in zest, bay leaves and onion
2
Add chicken, reduce heat to low and simmer 10 minutes
3
Remove chicken and cool before cutting into bite-size pieces
4
Return soup to a boil, then stir in escarole and chicken pieces
5
Reduce heat and simmer, covered, another 5 minutes
6
Remove bay leaves
7
Salt and pepper; garnish each bowl with 1 tbsp Parmesan
8
Bring broth to a boil in a large soup pot over medium-high, then stir in zest, bay leaves and onion
9
Add chicken, reduce heat to low and simmer 10 minutes
10
Remove chicken and cool before cutting into bite-size pieces
11
Return soup to a boil, then stir in escarole and chicken pieces
12
Reduce heat and simmer, covered, another 5 minutes
13
Remove bay leaves
14
Salt and pepper; garnish each bowl with 1 tbsp Parmesan