Chicken and Escarole Soup

By MCJ94

Ingredients

• 1 frying chicken 3 1/2 to 4 lbs
• 1 large onion finely chopped
• 1 small carrot, thinly sliced
• parsley
• 1 bay leaf
• 1 celery stalk chopped
• 2 teaspoons of salt
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon white pepper
• 1/4 teaspoon of dried thyme
• 4 cups of water
• 1/4 cup of shell marcaroni
• 2 tablespoon of butter
• 2 cups of escarole, inner leaves only, thinly sliced salt to taste
• grated parmesan cheese, for garnish

Preparation

Step 1

In a large pot combine chicken pieces, onion carrot parsley, bayleaf,celery salt nutmeg,pepper and thyme and water.
Bring to a boil over medium high heat, reduce heat to medium low cover simmer for 2 hours, until chicken is tender. Strain broth remove skin and bones. Cut chicken into large pieces, discard vegetables and whole seasonings. Return chicken to broth.
Reheat soup to a gentle boil add macaroni and cook, uncovered until just tender see package instructions.
Meanwhile in a medium skillet, over medium heat melt butter cook escarole stirring until wilted and bright green (about 3 minutes) stir escarole mixture into soup.
sprinkle cheese