Escarole Soup Part II

chicken soup

What a day……..rainy days and Mondays always call for soup… I just had an espresso and now thinking about lunch (it’s part of my DNA). Since my two interns were coming into the office today, I thought it would be nice to have a nice bowl of soup for lunch.

I thought I would recycle last night’s escarole soup. OK..let’s get creative…….In my freezer, I had a package of chicken breasts (bone in). In my refrigerator, I made eye contact with left over baby carrots from last week’s party. The only vegetable in my refrigerator and ps, I was not motivated to run to the market in the rain…..

Printable Recipe

2 chicken breasts (bone in)
3 cups of baby carrots
4 cloves whole garlic
Sea salt, black pepper (to taste)

Fill medium pot with cold water, medium heat. Add all ingredients: chicken breasts, carrots, garlic, salt and pepper to taste. Cover enough water to the ingredients. Cook for two hours.

Let me oven roast some crostini with parmigiano and curred black olives:

Printable Recipe

6-8 sliced Italian bread
Extra virgin olive oil (drizzle over the bread)
Parmigiano grated cheese (1 cup)
Curred black olives (1/2 cup) (optional)
Red chili flakes (optional)
Pheasant Style Bread
Set oven at 400 degrees.

In a pan, lay the Italian bread and drizzle with olive oil, grated parmiagano cheese and curred black olives. Bake in the oven for approx. 10 minutes, until the bread has a nice golden crust.

In a soup terrine, add chicken breasts (cubed), left over escarole soup and fresh chicken broth.

For plating, add two pieces of the crostini in each dish before adding the fragrant soup! It was delicious!

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