Chicken Soup with Escarole

Recipe: Chicken Soup with Escarole
I really wanted to call this Chick Chick Chick Soup and use chickory instead of escarole and then add chickpeas just to give it a great name.
You can of course, substitute the escarole with chickory and add chickpeas. You could also add white beans, diced tomatoes and/or rice.

Makes about 12 cups

1 onion, chopped
2 celery ribs, chopped
2 carrots, chopped
2 garlic cloves, minced or finely chopped
8 cups chicken broth
1- 1 1/2 pound chicken breast (you could use whatever you like)
1 escarole, chopped
1/4- 1/2 teaspoon chopped red pepper flakes


Place a large soup pot over medium heat and when it is hot, add the oil. Add the onion, celery, carrots and garlic and cook until golden, 12- 15 minutes. Add the chicken stock and chicken  and bring to a boil. Lower the heat to low and cook until the chicken is cooked throughout, about 10 minutes. Carefully set the chicken aside.
Add the escarole and cook 20 minutes. While the soup is cooking, the chicken will cool. Shred the chicken and add it, along with the red pepper flakes, back to the soup pot.