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Chicken and Escarole in a Parmesan Broth
1+ gallons
Ingredients
- 1 Tbsp. olive oil
- ½ tsp. chopped garlic
- 2 ribs celery, small diced
- 2 medium onions, small diced
- 2 carrots, small diced
- 1- 15 oz. can cannellini beans, drained and rinsed
- 5 quarts water
- ¼ tsp. thyme
- ½ tsp. oregano
- ½ tsp. basil
- ½ cup tomato paste
- 2 lbs. chicken breast, skinned, poached, and small diced
- 1½ heads escarole, washed and torn
- ¼ cup parmesan cheese, grated
- salt and pepper to taste
Instructions
- 1 Sauté the chopped garlic and vegetables without color in the olive oil.
- 2 Add the Chicken Base to the water and mix well.
- 3 Combine the sautéed vegetables, prepared stock, herbs, tomato paste, chicken and cannellini beans and simmer for 5-10 minutes.
- 4 Add the torn escarole and simmer an additional 5-10 minutes.
- 5 Finish the soup by adding the cheese just before service.
- 6 Adjust seasoning with salt and pepper.