escarole soup
This recipe was given to me by my husband's sister. We enjoy this on a cold winter's night!
prep time
10 Min
cook time
1 Hr 15 Min
method
---
yield
4 to 6
Ingredients
- 1 pound chicken breast with skin & bone
- 8 cups water
- 2 large carrots, diced
- 2 large celery stalks, diced
- 1 large onion, diced
- 1 large bunch escarole, shredded
- 1/2 cup fresh parsley, chopped
- 4 large eggs
- - salt & pepper to taste
How To Make escarole soup
-
Step 1Add 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.
-
Step 2Remove chicken and shred it, discarding skin and bones. Return chicken to pot. Add escarole and parsley, cover and simmer 15 minutes.
-
Step 3Beat eggs and slowly drizzle into pot, stirring constantly. Season with salt and pepper.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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