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Chicken & Escarole Soup Recipe

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This recipe for Chicken & Escarole Soup is from Torrone Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 bone in split chicken breast
1 bunch of escarole washed and chopped roughly
2 large cans of chicken broth ( college in )
1 large red onion
2 cups of sliced carrots
1 can of cannellini beans
2 tsp salt
pepper
grated romano
fresh french bread
1 large tomato
Directions:
Directions:
easy and quick for cold days. :)

I clean the chicken as best as I can. Taking all of the skin and fat off.

Add to large soup pot. Peel only skin of onion and add whole.
Add your carrots and sliced tomato. Add your stock, if you don't have enough add some water. Simmer the soup until it starts to boil a bit then add escarole. Raise your temp to medium and add beans. Cook soup on medium for about 1 hour and 40 minutes or until chicken separates easily from bone. Serve with bread and top with romano cheese ( and hot seed ) :)
Number Of Servings:
Number Of Servings:
20
Preparation Time:
Preparation Time:
10 minutes
Personal Notes:
Personal Notes:
you can boil some farfalle or pastina pasta to add to the soup too.

 

 

 

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