Zuppa di Scarola, aka Escarole Soup

This was my mother in law’s recipe until I made a pretty big change to it.  Don’t tell her.

My MIL pronounces this dish as “shka-dole”, as does my husband, and so do I – This way we’re all talking about the same thing.  It also means that the “Zuppa di” and the “a” at the end of “Scarola” are all silent which are a lot of letters to flagrantly disregard. I like to think of them as vestigial, it’s somehow less disrespectful.

Her recipe was delicious and calls for cooking 1 whole chicken per 1 head of escarole in chicken broth.  I used to make it this way until yesterday when I got brilliantly lazy and used a rotisserie chicken from the market. It was already seasoned, cooked, cheaper than raw and if all of that wasn’t enough the grody funky ooky gooey chicken parts were already removed.

I’ll tell her anyway, chances are she’ll like how much quicker it will be ready and she loves me no matter what I do because she’s a swell lady. I’m really lucky like that.

Zuppa di Scarola
Print Recipe
From www.SharonGreen.me
Servings Prep Time
4 bowls 25 min
Cook Time
1 hr
Servings Prep Time
4 bowls 25 min
Cook Time
1 hr
Zuppa di Scarola
Print Recipe
From www.SharonGreen.me
Servings Prep Time
4 bowls 25 min
Cook Time
1 hr
Servings Prep Time
4 bowls 25 min
Cook Time
1 hr
Ingredients
  • 1 rotisserie chicken
  • 2 boxes chicken stock I use Rachael Ray's, use your favorite
  • 2 heads escarole
Servings: bowls
Instructions
  1. Put the rotisserie chicken in a stockpot then pour the 2 containers of chicken stock over it. Cook over low-medium heat and cover.
  2. Place the escarole in a colander and run it under cool water. Wash the escarole leaf by leaf as it's pretty dirty and as you wash each leaf tear them into manageable, bite-sized pieces while putting them in a large separate pot. Discard any leaves that are bruised, discolored or icky.
  3. Once all of the escarole has been washed and torn pour it out of the separate pot into a clean colander to drain. Return it to the separate pot.
  4. Check the chicken - when it's falling off of the bone, it's done. Use a fork, tongs, or whatever is easiest to extract as much of the chicken meat from the stockpot as you can, leaving the bones in the liquid. Put the chicken meat in the same pot as the washed escarole.
  5. Strain the chicken stock to remove all of the bones. If any meat remains, put it in the pot with the rest of the chicken chunks.
  6. Discard all of the bones (unless you want to make bone broth) and place the escarole and chicken meat in the pot with the liquid. Return to low-medium heat until the escarole is cooked, about 10-15 minutes.
  7. Serve with parmesan cheese and a crusty loaf of bread if you're not following a low-carb diet.
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