My Mothers Chicken Escarole Soup Recipes

EASY CHICKEN-ESCAROLE SOUP

Steps:

• In a small Dutch oven or a large soup pot, heat the oil over medium-high heat. Sprinkle the chicken thighs on both sides with salt and pepper; put them in the pan, fattier side down, and cook until browned on the bottom and some of the fat has rendered out, 4 minutes. Flip the thighs over, tuck the garlic in around them and cook until the garlic is browned and aromatic, about 1 minute. Pour in the chicken stock and simmer until the thighs are cooked through, about 12 minutes. Remove the thighs from the pot and cut into bite-size pieces.
• While the soup is cooking, cut the leaves of the escarole away from the core and wash well in cold water, especially the white part near the base, where most of the dirt collects. Tear the leaves into 2-inch pieces.
• Stir the escarole into the pot a handful at a time until it all fits, then cover and cook until tender, 3 minutes. Return the chicken to the pot and bring back to a simmer. Serve hot.

MAMMA'S ESCAROLE SOUP

Steps:

• Heat olive oil in a large saucepan and brown the garlic.
• Add onion, carrots, and potato (if using). Cook 1 minute.
• Add broth.
• Add escarole, cover, and bring to a boil.
• Reduce heat to low and simmer for 1 hour.
• Spoon into bowls and sprinkle with grated cheese.

MY MOTHER'S CHICKEN ESCAROLE SOUP

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.

MY MOTHER'S CHICKEN ESCAROLE SOUP

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.