The BEST Chicken Escarole Soup EVER!!!
Posted by Julie Cacchiotti on Sunday, November 1, 2009
Under: cooking
This is a bit of a doctored recipe that i made from a restaurant i used to work at. Its the best soup in the world. It totally sells out too. and better than that SO easy to make..
Ingredients:
6-8 * chicken thighs
1 * head of escarole
5 * carrots (peeled and sliced into about 1/4 inch pieces)
1 * large onion (rough chopped)
5 * stalks of celery (chopped into 1/4 inch pieces)
1 * large clove of garlic (shredded with a cheese grater)
3 * Tablespoons of chicken base (i use better than boullion)
1 * Quart of chicken stock (either store bought or homemade, i used "kitchen basics brand")
1 teaspoon of black pepper
pinch of salt
1 & 1/2 Tablespoons of butter
Ingredients:
6-8 * chicken thighs
1 * head of escarole
5 * carrots (peeled and sliced into about 1/4 inch pieces)
1 * large onion (rough chopped)
5 * stalks of celery (chopped into 1/4 inch pieces)
1 * large clove of garlic (shredded with a cheese grater)
3 * Tablespoons of chicken base (i use better than boullion)
1 * Quart of chicken stock (either store bought or homemade, i used "kitchen basics brand")
1 teaspoon of black pepper
pinch of salt
1 & 1/2 Tablespoons of butter
* Fill a soup pot ( a big 1) half way with water and let water boil. I always add a pinch of salt to it.
* When water is boiling put in your chicken for about 1/2 hour or so.( be sure to wash your chicken well because we will use the water for the soup).
* While thats boiling get a large non-stick saute pan and heat up your butter, Add your garlic into the saute pan, let it cook for about a minute. Add in your onions, carrots, and celery. Stir the veggies so they are coated with the butter, then add a little pepper. Let them saute just until they have a little bit of crunch left to them. (They will cook more in the big pot, you definately dont want them to mush up.)
* Remove the chicken from the big pot. DO NOT DISCARD WATER!
* Skim the water with a slotted spoon.(spoon with holes) to get the stuff floating in the water out.
* Run the chick under cool water while breaking it up so you dont get burned in the process..lol
* Add the chicken base to the water and stir well.
* Add the chicken stock into the pot as well.
* Add the veggies and chicken into the pot. and stir well.
* Bring the soup back up to a boil.
* Add the escarole and let it wilt.
* Turn the head on low for 5 minutes.
* Then your ready to eat.--You can add egg noodles to it if you'd like. I usually do but i find that if you add them to the pot and you have left overs they tend to get mushy, so i would separate whatever you will refridgerate and let it cool. And just add the noodles to what you will be using.
When you reheat the refridgerated soup add the noodles to it then to keep the soup tasting fresh.
Best served with a little parmesan cheese and nice hot buttered italian bread. YUM!
* When water is boiling put in your chicken for about 1/2 hour or so.( be sure to wash your chicken well because we will use the water for the soup).
* While thats boiling get a large non-stick saute pan and heat up your butter, Add your garlic into the saute pan, let it cook for about a minute. Add in your onions, carrots, and celery. Stir the veggies so they are coated with the butter, then add a little pepper. Let them saute just until they have a little bit of crunch left to them. (They will cook more in the big pot, you definately dont want them to mush up.)
* Remove the chicken from the big pot. DO NOT DISCARD WATER!
* Skim the water with a slotted spoon.(spoon with holes) to get the stuff floating in the water out.
* Run the chick under cool water while breaking it up so you dont get burned in the process..lol
* Add the chicken base to the water and stir well.
* Add the chicken stock into the pot as well.
* Add the veggies and chicken into the pot. and stir well.
* Bring the soup back up to a boil.
* Add the escarole and let it wilt.
* Turn the head on low for 5 minutes.
* Then your ready to eat.--You can add egg noodles to it if you'd like. I usually do but i find that if you add them to the pot and you have left overs they tend to get mushy, so i would separate whatever you will refridgerate and let it cool. And just add the noodles to what you will be using.
When you reheat the refridgerated soup add the noodles to it then to keep the soup tasting fresh.
Best served with a little parmesan cheese and nice hot buttered italian bread. YUM!
In : cooking