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Chicken Escarole Soup

List of Ingredients




Chicken Stock:
3 To 4 lbs chicken necks, wings, and backs
10 C Water
1 Onion , chopped
2 Stalks celery
2 Sprigs parsley
Salt and pepper to taste

1 lg head of escarole washed well and chopped coarsely

Recipe



Simmer all stock ingredients in a large pot for 2 1/2 hours. Strain though a fine cheesecloth.
Bring broth to a simmer in a large enough pot to hold soup and escarole. Add escarole and simmer 15 min. Serve hot with grated (Parmesan or Romano) cheese topping.