My Mother's Chicken Escarole Soup Recipe

Directions

1. 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. 2.

   After 2 hours, add the celery, carrots, onion, parsnip, dill, and parsley. Continue cooking slowly, uncovered, for another hour.

3. 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.