My Mother's Chicken Escarole Soup

Total Time: 3 hrs Cook Time: 3 hrs

Ingredients

• Servings: 10
• 6 chicken legs (with thighs attached)
• 2 stalks celery, sliced into 2-inch pieces
• 2 whole carrots, coarsely chopped
• 1 large onion, quartered
• 1 parsnip, coarsely chopped
• 2 tablespoons chopped fresh dill
• 2 tablespoons chopped fresh parsley
• coarse salt & freshly ground black pepper
• 1 lb escarole, chopped

Recipe

• 1 fill a large pot with 4 quarts water; place over high heat and bring to a boil.
• 2 add chicken, return to a boil, skimming off any foam that has accumulated at the top.
• 3 reduce heat to low and continue cooking, uncovered, for 2 hours.
• 4 add celery, carrots, onion, parsnip, dill, and parsley.
• 5 continue cooking slowly, uncovered, for 1 hour.
• 6 set a strainer over a large bowl and strain soup; discard solids.
• 7 season with salt and pepper. refrigerate, covered, overnight.
• 8 remove the layer of fat that has formed on top of the soup overnight and discard.
• 9 place soup in a large saucepan and bring to a boil.
• 10 just before serving, add escarole and cook until just tender, about 3 minutes.