White Chicken Stock

1. 1

   Place all the ingredients into a large (3 to 4 gallon) stockpot and set over a medium-high heat.

2. 2

   Bring the contents of the pot to a boil and reduce to a simmer.

3. 3

   Skim the impurities and fat that rise to the top.

4. 4

   Cook the stock over the next 6 hours, skimming as needed.

5. 5

   Do not allow the stock to boil, or the fat and scum will mix with the stock and cause it to become cloudy.

6. 6

   When the stock is complete, strain through a fine mesh sieve lined with cheesecloth and refrigerate or freeze what is not used.

7. 7

   Once cool enough to handle, pick the meat off of the chicken bones and use it for a chicken salad, or a soup, gumbo or ragout.

8. 8

   Bring the stock to a simmer in a large soup pot.

9. 9

   Add the onions, carrots, pasta, and escarole.

10. 10

    Bring to a boil and cook until the pasta is cooked through and the escarole is tender, about 8 minutes.

11. 11

    While soup is simmering, pick the chicken from the bones and cut into bite sized pieces.

12. 12

    Add the chicken and cook just until heated through.

13. 13

    Combine the eggs, cheese, and lemon juice and mix well.

14. 14

    Add the egg cheese mixture to the soup and stir well.

15. 15

    Season with salt and pepper.

* Per serving · 4 servings · Values may vary.