My Mother's Chicken Escarole Soup

  • Yield:10 servings


  • 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


  1. 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. 2.

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

  3. 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.

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