

Add enough cool water to cover chicken
Remove solids discard everything but the chicken breasts
Allow broth to cool and place in refrigerator overnight
Add onions and cook until wilted
Add shallots and garlic and cook until golden
Add carrots, celery, potatoes and a generous sprinkling of salt & pepper
Remove stock from refrigerator
With a spoon, skim fat from surface
Pour into soup pot through a strainer
Add chicken back to soup along with torn up pieces of escarole
Cook soup for 2 more minutesLAST STEP!
Serve soup over your choice of noodles or rice (I used egg noodles).
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