Escarole Chicken Soup


  • 8 cups chicken broth
  • 2 cups tomatoes
  • 2 cups cooked chicken
  • 1/2 to 1 tsp. salt
  • 12 cups escarole (about 1-1/2 lbs.)
  • freshly ground pepper to taste
  • 2/3 cup scallion
  • grated parmesan or romano cheese
  • 1/3 cup small elbow macaroni

This soup is very simple to prepare once the chicken is cooked and the escarole washed and chopped. When it is done, remove the chicken from the bones and strain the broth. You need both broth and chicken. Any additional chicken beyond 2 cups, save for another use.

Prepare the chicken broth. Remove the meat from the bones, cut up 2 cups of chicken, and set aside.

Wash and slice (or chop coarsely) the escarole. Heat the chicken broth in a large, 6 quart soup pot. When the broth starts to boil, add the scallions and macaroni. Reduce the heat and simmer, covered, for 10 to 15 minutes or until the macaroni is almost cooked. Add the peeled, seeded & chopped tomatoes, chicken, escarole, salt and pepper. Return to a boil, lower the heat, and simmer, uncovered, for 5 to 10 minutes longer or until the escarole is tender. Top with grated parmesan or romano cheese just before serving.