Ingredients
8
cups (2 quarts) chicken broth
1
whole boneless, skinless chicken breast (about 8 oz), halved
1
head escarole (about 3 cups), rinsed and cut into 1-inch squares
6
tbsp freshly grated Parmesan
Directions
1.
Bring broth to a boil in a large soup pot over medium-high, then stir in zest, bay leaves and onion. Add chicken, reduce heat to low and simmer 10 minutes. Remove chicken and cool before cutting into bite-size pieces. Return soup to a boil, then stir in escarole and chicken pieces. Reduce heat and simmer, covered, another 5 minutes. Remove bay leaves. Salt and pepper; garnish each bowl with 1 tbsp Parmesan.
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