2 heads of escarole boiled in salt water and drained, rinsed then chopped into small pieces
4 chicken legs or 3 chicken breasts
1 cup sliced carrots
4 stalks celery
1 - 28 ounce can diced tomatoes
salt, pepper, to taste
3 whole cloves garlic or 1 small diced onion ( I do not eat onions, as I have allergies to them) you can use both
2 teaspoons garlic powder
4 tablespoons fresh or dried parsley
1/2 pound cheese tortellini
1/2 cup orzo pasta
Grating cheese, pecorino romano.
Fill a 5 quart saucepan with water, leaving around 4 inches of space from the top of the pan making sure you have room for all your ingredients.
Add the chicken, salt, pepper, a little cayenne if you like heat, some fresh parsley, garlic powder and 3 whole garlic cloves and boil at least 1 hour to make a rich broth, scooping off the foam that it creates, sometimes it takes longer. Remove the chicken and the garlic from the pot and after its cooled off remove the meat off the bone, you can smash the garlic and put it back in or throw it away if you don't like too much garlic taste.
Add the boneless chicken, carrots, celery, spices, tomatoes and escarole, boil simmering for around 1 hour.
In a small sauce pot boil the tortellini and orzo in salt water, cooking al dente around 9 minutes. Drain and add to the soup pot. Stir.
Serve soup with grating cheese on top.
+claudia lamascolo Author