Chicken And Escarole Soup

1. 1

   Boil 1 chicken or stewing hen.

2. 2

   Squeeze 1/2 lemon into stock. Use 2 or 3 cubes chicken bouillon or 2 tablespoons chicken soup base.

3. 3

   Boil with celery, onion and garlic.

4. 4

   Remove chicken and pick meat off bones.

5. 5

   Return meat to stock.

6. 6

   The fat needs to be skimmed off.

7. 7

   (It's easier to refrigerate and then skim off and re-cook the next day.)

8. 8

   Heat stock.

9. 9

   Add meatballs and cook about 2 hours. Just before serving, add one bunch escarole (spinach), chopped up. Heat and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.