Escarole Soup

Angela Pietrantonio


This recipe was given to me by my husband's sister. We enjoy this on a cold winter's night!


★★★★★ 1 vote

4 to 6
10 Min
1 Hr 15 Min


  • 1 lb
    chicken breast with skin & bone
  • 8 c
  • 2 large
    carrots, diced
  • 2 large
    celery stalks, diced
  • 1 large
    onion, diced
  • 1 large
    bunch escarole, shredded
  • 1/2 c
    fresh parsley, chopped
  • 4 large
  • ·
    salt & pepper to taste

How to Make Escarole Soup


  1. Add chicken and water to large pot and bring to a boil. Add carrots, celery and onion. Turn heat to low, cover and simmer for one hour.
  2. Remove chicken and shred it, discarding skin and bones. Return chicken to pot. Add escarole and parsley, cover and simmer 15 minutes.
  3. Beat eggs and slowly drizzle into pot, stirring constantly. Season with salt and pepper.

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