- 1 3-4 lb. whole chicken
- 1 lb. chicken thighs (bone in and skin on)
- 3 quarts chicken stock or broth
- 6 large carrots, peeled
- 2 large onions
- 5 whole black peppercorns
- 2 garlic cloves, minced
- 10 sprigs fresh parsley
- 2 sprigs fresh thyme
- 1 bay leaf
- 1 lb. escarole, rinsed and chopped
- 1/3 cup chopped fresh dill
- 3 tablespoons unsalted butter
- 1 large leek, sliced, rinsed and soaked to remove sand
- 1 teaspoon salt
- 1 teaspoon pepper
Place the whole chicken and chicken stock or broth in a large stockpot and set it over medium heat. Roughly chop 2 of the carrots, 2 of the celery stalks and one of the onions and add to the pot.
Add the peppercorns, garlic, 2 sprigs of the parsley then thyme, bay leaf and enough water to just cover the chicken (if needed).
Bring the broth to a boil, reduce heat to simmer, cover and cook 40 minutes. Add chicken thighs, return to a boil and simmer another 20 minutes or until whole chicken and thighs are tender. Remove the whole chicken and thighs and set aside to cool slightly.
Strain the broth through a strainer or sieve into a large bowl or stockpot. Discard the boiled vegetables and herbs.
Slice the remaining carrots, celery, onion and leek and set aside. Remove and discard the skin and bones from the chicken, cut meat into 1/2-inch pieces and set aside. Chop the remaining parsley leaves and set aside.
Melt the butter in a stockpot over medium heat. Add the carrots, celery, onion and the leek and cook until the onions are translucent – about 7 minutes. Add the reserved broth, parsley, dill, salt and pepper. Simmer the soup until vegetables are tender – about 1/2 an hour.
Stir in escarole and simmer until tender – about 10 minutes. Stir in chicken meat, heat 1-2 minutes until hot, then serve.
Goes well with:
Green light foods