Cooking Recipe Chicken Escarole Soup***
Recipe Ingredients
Chicken Stock:
3
To 4 lbs chicken necks,
-wings, and backs
10 c
Water
1
Onion , chopped
2
Stalks celery
2
Sprigs parsley
Salt and pepper to taste
Directions
Simmer all ingredients in a large pot for 2 1/2 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.