Escarole Soup

Directions

1. 1
   Boil chicken breasts in 6-quarts of water.
2. 2
   Simmer several hours until chicken is tender.
3. 3
   Remove chicken parts to cool on plate.
4. 4
   Shred white meat with fingers to check that all small bones are removed.
5. 5
   Return white meat to soup, reduced to about 4 quarts (add water, if needed).
6. 6
   Wash and drain escarole leaves and cut into long, narrow crosscut parts.
7. 7
   Add to soup 1/2 hour before servings.
8. 8
   Whip egg and drizzle into broth.
9. 9
   Add 2 tablespoons of Locatelli cheese.
10. 10
    Season to taste.
11. 11
    Serve piping hot with cheese on side.
12. 12
    Makes approximately 4 quarts.
13. 13
    Add water to maintain volume over simmering time.
14. 14
    Serves about 8 with seconds.