Chicken escarole soup***
Yield: 1 Servings - G
Ingredients:
- 3 To 4 lbs chicken necks -wings and backs
- 10 c Water
- 1 Onion chopped
- 2 Stalks celery
- 2 Sprigs parsley Salt and pepper to taste Simmer all ingredients in a large pot for 2 1/2 hours. Strain though a fine cheesecloth.
- 1 lg head of escarole washed well and chopped coarsly. Bring broth to
Instructions:
a simmer in a large enough pot to hold soup and escarole. Add escarole and simmer 15 min. Serve hot with grated cheese topping.
