Escarole Soup

Name: Escarole Soup
Prep time: 10 min
Cook time: 1 h 15 min
Total time: 1 h 25 min
Yield: 4 to 6
Ingredients: 1 lb chicken breast with skin & bone; 8 c water; 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 eggs; salt & pepper to taste

By Angela Pietrantonio
@mrsjoepie

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

Rating:

★★★★★ 1 vote5

Comments:

7 Comments

Serves:

4 to 6

Prep:

10 Min

Cook:

1 Hr 15 Min

Ingredients

1 lb

chicken breast with skin & bone
8 c

water
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

eggs
·

salt & pepper to taste
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How to Make Escarole Soup

Step-by-Step

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.
Remove chicken and shred it, discarding skin and bones. Return chicken to pot. Add escarole and parsley, cover and simmer 15 minutes.
Beat eggs and slowly drizzle into pot, stirring constantly. Season with salt and pepper.

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