Chicken escarole soup***

1 servings

Ingredients

Quantity Ingredient
- G. Granaroli XBRG76A MM:MK VMXV03A
Chicken Stock:
3 To 4 lbs chicken necks, wings, and backs
10 cups Water
1 Onion , chopped
2 Stalks celery
2 Sprigs parsley
Salt and pepper to taste

Directions

Simmer all ingredients in a large pot for 2½ hours. Strain though a fine cheesecloth.

1 lg head of escarole washed well and chopped coarsly. Bring broth to a simmer in a large enough pot to hold soup and escarole. Add escarole and simmer 15 min. Serve hot with grated cheese topping.

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