#TastyTuesday! Blog Hop #Recipe

Happy Valentine’s Day!
Chicken and Escarole Soup
  1. 2 whole chicken breasts, bone in
  2. 3 boxes chicken stock (32 ounces each)
  3. 1 large Spanish onion, chopped
  4. 6 large celery ribs, diced
  5. 6 large carrots, diced
  6. 1 (8ounce) can of whole or diced tomato
  7. 2 heads of fresh escarole
  8. 1/2 pound of soup pasta (pastina)
  9. salt and pepper to taste
  10. grated Parmesan cheese (optional)
  • Preheat the oven to 350 degrees F.
  • Rub the chicken breasts with olive oil and place them on a baking sheet. Sprinkle generously with salt and pepper. Roast the chicken for 35-40 minutes, until just cooked. Let cool slightly. Separate the meat from the bones and skin and cut in chunks.
  • Wash the escarole very well. Escarole can be very sandy so take the time to wash it thoroughly. 
  • Put a large stockpot on the fire with all of the chicken broth, vegetables, and canned tomatoes. 
  • Chop the escarole. Add the chicken and the escarole to the pot. Add the soup pasta (pastina) and allow to simmer until the pasta is cooked, 5-7 minutes. 
  • Check the vegetables for doneness. 
  • Taste and adjust the seasoning with salt and pepper. 
  • Serve with a sprinkle of Parmesan cheese.

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About Candice

Candice is a mom of three under 5. Originally from the smallest state of Rhode Island, now living in Connecticut. From working gal to stay-at-home mom, she is walking the path of the Modern Mom.

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