My Mother'S Chicken Escarole Soup Recipe

• 4 quarts water
• 6 whole chicken leg-thigh quarters
• 2 stalks celery, sliced into 2-inch chunks
• 2 whole carrots, cut into chunks
• 1 large onion, quartered
• 1 parsnip, cut into chunks
• 2 tablespoons chopped fresh dill
• 2 tablespoons chopped fresh parsley
• Salt and pepper to taste
• About 1 pound escarole, chopped
• Matzo balls

1. Bring the water to a boil in a soup pot. Add the chicken, return to the boil, skimming off the foam that accumulates at the top. Reduce the heat to low and cook for 2 hours, uncovered.
2. After 2 hours, add the celery, carrots, onion, parsnip, dill, and parsley. Continue cooking slowly, uncovered, for another hour.
3. Set a strainer over a large bowl and strain the soup. Season it to taste with salt and pepper. Refrigerate the soup, covered, overnight.

water, chicken, stalks celery, carrots, onion, dill, parsley, salt, matzo

Taken from www.seriouseats.com/recipes/2009/09/joan-nathan-mothers-chicken-escarole-soup-rosh-hashanah-recipe.html (may not work)