Escarole Soup

• 2 chicken breasts (with skin and fat)
• 1 small onion
• 1 medium size clump escarole (preferably curly)
• 1 egg
• 2 Tbsp. Locatelli (Italian cheese), finely grated
• salt and pepper to taste
• herbs (may be added, such as oregano or rosemary)

1. Boil chicken breasts in 6-quarts of water.
2. Simmer several hours until chicken is tender.
3. Remove chicken parts to cool on plate.
4. Shred white meat with fingers to check that all small bones are removed.
5. Return white meat to soup, reduced to about 4 quarts (add water, if needed).
6. Wash and drain escarole leaves and cut into long, narrow crosscut parts.
7. Add to soup 1/2 hour before servings.
8. Whip egg and drizzle into broth.
9. Add 2 tablespoons of Locatelli cheese.
10. Season to taste.
11. Serve piping hot with cheese on side.
12. Makes approximately 4 quarts.
13. Add water to maintain volume over simmering time.
14. Serves about 8 with seconds.

chicken breasts, onion, clump, egg, locatelli, salt, herbs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=275496 (may not work)