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My Mother's Chicken Escarole Soup

Posted by The Serious Eats Team, September 17, 2009 at 2:14 PM

- makes 10 servings -

Published with permission from Joan Nathan.

Ingredients

4 quarts water
6 whole chicken leg-thigh quarters
2 stalks celery, sliced into 2-inch chunks
2 whole carrots, cut into chunks
1 large onion, quartered
1 parsnip, cut into chunks
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh parsley
Salt and pepper to taste
About 1 pound escarole, chopped

Matzo balls

Procedure

1. Bring the water to a boil in a soup pot. Add the chicken, return to the boil, skimming off the foam that accumulates at the top. Reduce the heat to low and cook for 2 hours, uncovered.

2. After 2 hours, add the celery, carrots, onion, parsnip, dill, and parsley. Continue cooking slowly, uncovered, for another hour.

3. Set a strainer over a large bowl and strain the soup. Season it to taste with salt and pepper. Refrigerate the soup, covered, overnight.

4. The next day skim the layer of solid fat that has formed on the soup's surface. Bring the soup to a boil, or freeze it for another day. Before serving, after bringing the soup to a boil, swirl in the escarole and add the cooked matzo balls. Cook for a few minutes, until the escarole is just tender.

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Tags: chicken, Joan Nathan, Rosh Hashanah, soups