Chicken Escarole Soup
From mamalou 15 years ago
- 60 minutes to make
- Serves 4
This recipe has often been requested by family and friends. It is a favorite of young and old. Serve with crusty bread or rolls for a comforting main dish meal
Ingredients
- 1 Full chicken breast (with bones and skin) shopping list
- 1 large head escarole-wash and remove thick stems. shopping list
- 1/2 package frozen corn kernels shopping list
- 2 stalks celery - chopped shopping list
- 1 large onion - chopped shopping list
- 1 large can College Inn chicken broth shopping list
- water as needed shopping list
- salt and pepper to taste shopping list
- minced garlic to taste shopping list
- 1 1 1/2 cups small pasta shopping list
How to make it
- Saute onion and celery in a little olive oil until onion is transparent. Add chicken broth, chicken breasts, salt, pepper, and garlic. Add enough water to cover chicken. Simmer until chicken is cooked through. Skim off any impurities that collect on the surface of the soup . Remove chicken breast when cooked and allow to cool for easy handling. Add corn and escarole to soup and continue simmering until vegetables are cooked. Remove chicken from bones and discard skin and bones. Add chicken to soup.
- Cook pasta separately.
- To serve, place cooked pasta in each bowl, and top with soup mixture. Top with freshly grated Parmesan cheese if desired.
People Who Like This Dish 5
- daidaismoma Langley, CA
- tamii Palmdale, CA
- noir Boston, MA
- cookinggood Leesburg, FL
- mamalou Attleboro, MA
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" It was excellent "