Ingredients
6 whole chicken leg-thigh quarters
2 stalks celery, sliced into 2-inch pieces
2 whole carrots, coarsely chopped
1 large onion, quartered
1 parsnip, coarsely chopped
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh parsley
Coarse salt and freshly ground black pepper
1 pound escarole, chopped
Preparation
Fill a large pot with 4 quarts water; place over high heat and bring to a boil. Add chicken, return to a boil, skimming off any foam that has accumulated at the top. Reduce heat to low and continue cooking, uncovered, for 2 hours.
Add celery, carrots, onion, parsnip, dill, and parsley. Continue cooking slowly, uncovered, for 1 hour.
Set a strainer over a large bowl and strain soup; discard solids. Season with salt and pepper. Refrigerate, covered, overnight.
Remove the layer of fat that has formed on top of the soup overnight and discard. Place soup in a large saucepan and bring to a boil. Just before serving, add escarole and cook until just tender, about 3 minutes.
