CHICKEN AND ESCAROLE SOUP

SOUP

• Broth from cooked chicken
• 1/2 cup dry white wine (optional)
• 6 large cloves garlic, finely minced or crushed
• 1 small head escarole, washed and coarsely chopped
• 2 cups reserved chicken
• 4-ounces bowtie pasta or wide noodles
• Freshly grated Parmesan cheese (optional garnish)

For the broth: Heat the olive oil in large soup pot over medium-high heat. Add the chicken and brown on all sides, about 10 minutes. Add the onion, carrot, celery, garlic cloves, bay leaf, broth, salt and pepper to taste. Add water as needed to nearly cover the chicken. Reduce heat and simmer until chicken is very tender, about 1-1/2 hours. Remove chicken from pot; cool until easy to handle. Pull meat off bones; discard skin and bones. Reserve about 2 cups of shredded chicken for soup, the remainder for other recipes. Remove the vegetables from the broth; skim off the fat. Taste broth for seasoning.

For the soup: Bring the broth and wine to a boil. Add the minced garlic and escarole; cook until tender, about 15 minutes. Stir in the noodles; cook until noodles are tender, about 10 minutes. Add the reserved chicken and heat. Serve immediately, passing the grated cheese.

Notes: Frozen greens, such as turnip or collard greens, can be substituted for the fresh. I like this soup with a good garlic flavor. You can use less if desired.

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